Recipe

Fresh Herb Scramble With Lemon

Soft, custardy eggs loaded with herbs and finished with a bright lemony yogurt sauce. A fast, vibrant breakfast that tastes like you tried harder than you did.

By Matt Campbell

•

4.8

A skillet of soft scrambled eggs topped with fresh herbs and spoonfuls of lemony yogurt sauce on a wooden table

Jump to Recipe

When I want eggs that feel fresh and vibrant, I do not reach for more cheese or more bacon. I reach for acid, herbs, and heat control. This recipe is exactly that: soft scrambled eggs folded with a handful of herbs, then finished with a quick lemony yogurt sauce that turns on your taste buds.

It is a weeknight breakfast, a lazy brunch, and a "I have ten minutes" lunch all in one. The only rule is: go low and slow on the eggs, and season in layers. Translation: salt the eggs, taste the sauce for lemon and salt, then finish with pepper or chili at the table. Taste as you go. Your future self will thank you mid-bite.

Fresh parsley, chives, and dill piled on a cutting board with a lemon and a small bowl of Greek yogurt

Why It Works

Bright flavor without fuss: lemon zest and a little Dijon wake everything up, even if your morning brain is still buffering.
Cozy texture: gentle heat + a splash of milk makes the eggs soft and custardy, not dry or squeaky.
Big freshness payoff: adding herbs at the end keeps them green and punchy.
Flexible: swap herbs, add greens, or tuck it into toast, tortillas, or a rice bowl.

Pairs Well With

Storage Tips

Eggs are best right away, but life happens. Here is the low-drama plan.

Refrigerate

Refrigerate leftovers within 2 hours.
Store scrambled eggs in an airtight container for up to 2 days.
Store the lemony yogurt sauce separately for up to 4 days.

Reheat (do not punish the eggs)

Microwave: 20 to 30 seconds at a time at 50 to 70% power, stirring between rounds.
Skillet: low heat with a tiny splash of water or milk, stirring gently until just warm.

Freezing

I do not recommend freezing this scramble. The texture turns spongy and the herbs lose their sparkle.

Common Questions

Can I use dried herbs?

Yes, but keep expectations realistic. Dried herbs give you the flavor, not the fresh, green volume that makes this scramble feel bright. For this recipe (4 eggs), start with 1 to 2 teaspoons total dried herbs for a mild, friendly result. If you want it bolder, go up to 1 tablespoon total, but be mindful that dried dill can bully the room fast.

Easy rule: dried parsley and chives are usually gentler, while dill and tarragon are stronger. Whisk dried herbs into the eggs and let them sit for a minute so they can hydrate before cooking.

What if I do not have Greek yogurt?

Sour cream works great. You can also use mayo for a richer sauce, or cottage cheese blended smooth for a higher-protein option.

How do I keep scrambled eggs from getting dry?

Three things: lower heat, stop early (they keep cooking off the heat), and salt with intention. I like salting the eggs in the bowl so the seasoning is even, then pulling them when they still look a touch glossy.

Can I add vegetables?

Yes. Quick-cooking options are best: baby spinach, chopped scallions, peas, or sautéed mushrooms. Just cook off excess moisture first so your eggs stay fluffy, not watery.

Is this safe for kids?

Absolutely. If you have sensitive eaters, keep the Dijon minimal and let everyone add sauce at the table.

How much does this make?

This serves 2 people as written (about 2 eggs each). The sauce makes enough to be generous, or to save a little for tomorrow’s toast.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10-inch nonstick skillet or well-seasoned cast iron
Silicone spatula
Mixing bowl
Microplane or fine grater (for lemon zest)
Small bowl for the sauce
Cutting board and knife

I started making versions of this when I realized my "quick eggs" habit was basically just me rushing a pan and hoping for the best. The fix was not fancy technique. It was slowing down by, like, two minutes and giving the eggs something bright to hang onto. The first time I added lemon zest and a pile of herbs, I actually stopped mid-bite. It tasted like spring showed up uninvited in my kitchen, in the best way.

Fresh Herb Scramble With Lemon

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 16 minutes

Servings 2

Ingredients

For the lemony yogurt sauce

1/2 cup plain Greek yogurt (2% or whole milk)
1 teaspoon lemon zest
1 tablespoon lemon juice (plus more to taste)
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
Black pepper, to taste

For the eggs

4 large eggs
2 tablespoons milk or half-and-half
1/2 teaspoon kosher salt
1 tablespoon unsalted butter
1/4 cup mixed fresh herbs, chopped (suggested: parsley, chives, dill)
Optional: extra chopped herbs, for serving
Optional: 1 small garlic clove, finely grated into the sauce
Optional: red pepper flakes or chili crisp, for serving

Instructions

Make the sauce. In a small bowl, stir together the Greek yogurt, lemon zest, lemon juice, Dijon, olive oil, salt, and pepper. Whisk or stir well so the olive oil fully blends in and the sauce looks creamy, not streaky. If using garlic, grate it in and stir. Taste and adjust with more lemon or salt. If you prefer less tang, start with half the lemon juice, then add more at the end. Set aside.
Whisk the eggs. In a bowl, whisk eggs, milk, and salt until no streaks remain. You are not trying to whip in tons of air. Just make it uniform.
Heat the pan gently. Place a nonstick skillet over medium-low heat. Add the butter and let it melt until foamy, not browned. You want a gentle sizzle, not a loud one.
Scramble slow. Pour in the eggs. Use a silicone spatula to push the eggs from the edges toward the center, making soft curds. Curds should be forming but still wet. This usually takes 3 to 5 minutes depending on your pan and stove. If the eggs are cooking too fast, pull the pan off the heat for 10 seconds, then return.
Add herbs at the end. When the eggs are mostly set but still glossy and slightly loose, turn off the heat. Fold in the chopped herbs. The residual heat will finish the job without drying them out.
Finish and serve. Spoon eggs onto plates and dollop with the lemony yogurt sauce. Top with a pinch of extra herbs if you want it greener. Add black pepper and red pepper flakes or a small spoon of chili crisp if you want a little chaos. Serve right away.

A plate of soft scrambled eggs with chopped herbs and a dollop of lemon yogurt sauce next to toasted sourdough

Nutrition information is estimated.

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