Perfect 2 Ingredient Scrambled Eggs made with just eggs and yogurt! Served on avocado toast and topped with tomatoes and fresh chives; a quick meal for breakfast or lunch.
I’ve always loved scrambled eggs, almost as much as poached eggs. If you’re not a fan of scrambled eggs, it’s probably because you haven’t had THE perfect scramble. Just like poached eggs, there is an art to making fluffy scrambled eggs. The key is low and slow: use low heat and cook them slowly for a perfectly fluffy scramble. Using a non-stick pan is also helpful! My other secret for making your scramble extra fluffy is adding yogurt. I love how it adds a tangy creaminess to my eggs and really fluffs them up.
This recipe is super fast to whip up not just for breakfast, but also for lunch and even dinner when you’re in the mood for something light and fast. Serve it on the side with a fresh salad, roasted sweet potatoes or on toast topped with creamy avocado, tomatoes and fresh chives. If you’re feeling adventurous, go ahead and toss the chives right into the eggs, to make them extra special and give it that mild onion/garlic flavour.
Let me know in the comments below your tips for making the perfect scramble and how you love to serve them!
In a medium bowl, whisk the eggs, yogurt, chives (you can add the chives now or sprinkle on top when serving) and a pinch of salt and pepper.
Heat a medium size non-stick pan over medium-low heat. Add the butter and let it melt.
When the butter is melted and bubbling, pour in the eggs. Allow to cook for about a minute then, using a spatula or wooden spoon, start to scrape the eggs from the edges of the pan to the center, repeat until the eggs are almost cooked, about 3 to 4 minutes.
While the eggs are cooking, toast your bread. Top with sliced or mashed avocados. Divide the scrambled eggs and transfer on top. Top with chopped tomatoes and sprinkle with chives. Serve immediately and enjoy!