Farm Fresh Egg Scramble

Start your morning with fluffy, perfectly seasoned scrambled eggs made from our free-range hens. This simple recipe lets the quality of farm-fresh eggs shine through, with just a touch of butter, fresh herbs, and a pinch of salt.

Ingredients

• 4 large farm-fresh eggs
• 2 tablespoons butter (or ghee for dairy-free)
• 2 tablespoons heavy cream or milk (optional, for creamier eggs)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh parsley, chopped
• Optional: crumbled goat cheese or shredded cheddar

Instructions

1. Whisk the eggs: In a medium bowl, crack the eggs and whisk until the yolks and whites are fully combined. If using cream or milk, add it now and whisk until smooth. Season with a pinch of salt and pepper.
2. Heat the pan: Place a non-stick skillet over medium-low heat. Add the butter and let it melt slowly, swirling to coat the pan. Don't let the butter brown—you want gentle heat for soft, creamy eggs.
3. Add the eggs: Pour the whisked eggs into the pan. Let them sit undisturbed for about 20 seconds until the edges start to set.
4. Gently scramble: Using a rubber spatula, gently push the eggs from the edges toward the center, tilting the pan to let the uncooked egg flow to the edges. Continue this process slowly, creating large, soft curds. Don't over-stir—patience is key!
5. Remove from heat early: When the eggs are mostly set but still slightly glossy (they'll continue cooking off the heat), remove the pan from the burner. Stir in the fresh chives and parsley.
6. Serve immediately: Transfer to plates and serve hot. Top with additional herbs, cheese, or a drizzle of hot sauce if desired.

Serving Suggestions

Pair this egg scramble with:

• Our Farm Breakfast Sausage for a hearty, protein-packed meal
• Sliced avocado and fresh tomatoes
• A slice of toasted sourdough (or skip for keto)
• Roasted vegetables like bell peppers and mushrooms