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As someone who’s blogged since 2007, I must admit I should have more breakfast recipes. Perhaps I take it for granted that you know how to whip up your morning faves.
My breakfasts could be as simple as a couple of toast with jam or some cheese to eggs benedict when I have the patience, a Baklava French Toast on special occasions/holidays and, bacon and eggs. It could be fried eggs or scrambled.
Today I’m sharing another way to prepare scrambled eggs, with the addition of yogurt, Greek style that is.
The result? A soft curd, buttery and a little bit of tartness from the yogurt. Try it out, I liked it!
Scrambled Eggs With Greek Yogurt
Course: BreakfastDifficulty: EasyServings
1
servingsPrep time
10
minutesCooking time
5
minutesIngredients
3 large eggs
3 Tbsp. full fat Greek style yogurt (2% and higher)
salt and pepper to taste
some butter or olive oil for the pan
Directions
- Into a bowl, add your cracked eggs, yogurt, salt and pepper and whisk until just combined.
- Place a non-stick on your stove top over medium heat, add some butter or olive oil.
- Add the eggs and allow about a minute for the eggs to set.
- Then with a rubber spatula, begin to stir/scramble.
- Take off the heat, plate and serve.
Recipe Video
Notes
- PRO TIP: For extra creamy eggs, add butter/oil and scrambled egg mix into a cold pan. Turn heat on to medium and constantly stir until eggs scramble.
One Response
Place well whipped eggs + yogurt into buttered medium hot pan. Add grated cheese immediately, stir lightly and briefly to distribute cheese, then flip medallion sized portions at a time, cook about 30 seconds, remove from pan, serving soft portions, overlapping onto plate.