Herb Yogurt Scrambled Eggs

Mattie Porter / Serves 8


12 large eggs
3 T warm water
1 T chopped fresh sage, thyme and parsley
Salt and pepper to taste
3 T butter (or 2 T bacon grease if you have it)
¼ C thick Greek Yogurt (not low fat)


  • In a large glass bowl, beat the eggs and water briskly until incorporated. Add the fresh herbs. Heat a large saucepan to very hot and melt butter. Turn heat to medium and empty eggs into skillet, add salt and pepper. Turn gently but constantly with a spatula until they begin to thicken. You want to keep some air in them and not cook too long. Right before they’re done fold in the yogurt so that it still has creamy parts in the eggs and finish cooking. Serve and garnish with additional parsley.
  • Goes great with bacon and sausage!

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