Simple Breakfast Soft Scramble

What You’ll Need

For the Soft Scramble:

• 6 pasture raised eggs

• 2 Tbsp butter (preferably from grass-fed cows)

• ⅛ cup cheese (herb or chive goat cheese works great, or any soft/shredded cheese you like)

• Salt and pepper to taste

Optional Add-Ons:

• Hash Browns: 8 oz potatoes (shredded, diced, or sliced — or use frozen)

  • ¼–½ stick butter (for cooking)

  • Salt and pepper to taste

• Meat: 6–8 oz bacon or breakfast sausage

  • Optional lard or oil for sausage (if using leaner ground meat)

Let’s Cook

Soft Scrambled Eggs

1. In a mixing bowl, whisk eggs gently until yolks and whites are fully incorporated.

2. Melt butter in a medium stainless steel or ceramic non-stick skillet over medium heat. Swirl to coat the pan evenly.

   • Tip: If the butter begins to brown, the pan is too hot — reduce the heat slightly.

3. Pour eggs into the pan and let sit undisturbed for 1–2 minutes, just until the edges begin to set. The eggs should only sizzle briefly when they hit the pan.

4. Using a spatula, gently fold the eggs from the outer edges toward the center, breaking up curds to your desired size.

5. When the eggs are mostly set but still glossy, add the cheese and fold to combine.

6. Cook briefly until the cheese is incorporated and the eggs are soft and creamy — then remove from heat immediately.

7. Season with salt and pepper, and serve right away.