Simple Soft Scramble


The soft scramble is my go to Sunday breakfast recipe.  Simple and fast, but you can spruce it up with toast, fruit, cheese or sprinkle with chives or thinly sliced green onions.  Serve it with some of our nitrate free breakfast sausage or bacon for little extra protein.

Serves 2-3


  • 6 Free Range Eggs
  • 2 Tbsp Butter (Preferably from Grass-fed cows)
  • 1/8 C Cheese (I Like using chive or herb goat cheese, but any soft or shredded cheese you like will work)
  • Salt and Pepper to taste
  • Optional Ingredients
  • Hash browns (shred, dice or slice your own potatoes, or use frozen store bought)
  • Butter for hash-browns (I prefer 1/4-1/2 stick per 8oz of potato)
  • 6-8oz Bacon or Breakfast Sausage (I like to cook meat first and cutup to mix into the hash-browns when they are almost done cooking, but also great as a traditional side)
  • Salt and Pepper to taste

Egg Directions

  • In a medium stainless or ceramic non-stick skillet melt butter over medium heat and coat pan.  Make sure pan get to temp (to hot if the butter starts browning)
  • Fold eggs in mixing bowl until yokes are incorporated
  • Pour eggs gently over melted butter and wait until eggs on bottom just start to set (1-2min).  The eggs shouldn't sizzle for more than a second or two or when they hit the pan, otherwise its too hot an you should turn the temp down
  • Gently fold eggs into center of pan, periodically breaking up curds into desired size
  • When eggs have reached the point where they are no longer runny and start to stick to the spatula add the cheese.
  • Continue to fold the cheese in until incorporated an cook until good curds have formed and the eggs still glisten.
  • Remove eggs from heat and serve immediately

Other Directions

  • Hash browns (Start 10-15 Min before eggs)
  • In a large cast iron pan or skillet heat butter until just before it browns. 
  • Add hash browns and stir to coat evenly in butter
  • Form the hash browns into a uniform patty (~1/2in thick) with your spatula and let cook until desired crispiness is reached on bottom
  • Flip entire hash-brown onto top side and cook until desired crispiness and potatoes in the middle are cooked.
  • Note:  May need to add additional butter around edges of hash-brown patty during cooking to keep from burning.  More butter is better with hash-browns :).
  • If you are going to add meat or veggies like onions and peppers I like to cook those separate and mix them in about 3/4 of the way through the cooking process.  Just pour meat and/or veggies over hash-browns and mix and chop everything together and cook until desired crispiness.
  • Bacon and Sausage (Start 15-20 minutes ahead of eggs)
  • I like to cook my bacon low and slow, so take some extra time and turn that burner down below medium to slowly render it down. 
  • Tip for cooking larger quantities of bacon:  Heat oven to 350 degrees and line large baking sheet with foil.  Place bacon on foil or rack that fits over baking sheet and cook for 20-25 minutes.   Comes out evenly cooked every time.
  • For the sausage I like to add a little lard or non-flavored cooking oil to teh cast iron pan to prevent burning until the fat starts to render in the meat.   I cook sausage patties or ground sausage at a medium to medium high heat until meat is cooked through (~145 degrees)
Written by JT Eberly

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