Notify me of followup comments via e-mail. I struggle to make good scrambled eggs but not with this recipe! The inspiration for these eggs came from the burst cherry tomato, basil and goat cheese scrambled egg toasts in my cookbook. In a skillet, heat the butter over medium heat. I used a 1/4 of the recipe with 2 slices of wholemeal toast which was very filling. I’m going to have to try this one again and perfect it ;) Next time I’m not going to whisk the eggs before I cook them, I’m just going to scramble them in the pan. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! I made this for breakfast this morning and my husband and I loved it! (You will not be subscribed to our email newsletter.). The space between the prongs will mix them evenly and the length of the glass will make sure the contents stay in the glass. The perfect time to start your toast is when you add the mushrooms and goat cheese to the scrambled eggs… Take care. I imagine goat cheese would be even more flavorful. Home » Breakfast » Scrambled Eggs with Goat Cheese (oh, and Toast! Luxurious. Let me know what you think! Change it up: The goat cheese is essential, but you can easily omit the other mix-ins (spinach, green onion and sun-dried tomatoes) for more simple eggs. If you have a question, please skim the comments section—you might find an immediate answer there. Sophisticated. Warm a medium skillet over medium heat. Stir constantly until the eggs are creamy but almost set. Gently reheat in the microwave before serving (don’t overdo it). I like the addition of the Mediterranean-style ingredients. Required fields are marked *, Rate this recipe This is a very good basic recipe for home cooks to know. You’re welcome! It’s just delightful. Thank you, Kate! And better yet, use a fork to whisk them. It worked up really fast and was really tasty. Whisk until the mixture is thoroughly combined and pure yellow. Have made this two mornings in a row! Gordon Ramsay likes to cook his in a pot; some people like oodles of butter. Yum. Pour the eggs into the skillet and reduce the heat to medium-low. Thank you, Lynette. :). Can’t wait to serve it to guests! So, this trick is actually something I learned from a good friend a long time ago. 1 tablespoon . I’m glad you loved it, Jane! Slowly cook the eggs while stirring over low heat until they are creamy, this takes about 15 minutes. I like your Greek version. Hi I love your posts. Remove from heat and stir in the goat cheese. I used peeled tomatoes , scallions , sweet pepper, celantro, and goat cheese. Thank you for sharing delicious recipes! I will have to try it! This site uses Akismet to reduce spam. The residual heat will cook the rest of the eggs through, but then make sure it doesn’t over-scramble. I’m usually too afraid to let the eggs be wet. Thank you for your amazing recipes. You shouldn’t really be able to smell them. So delicious. I would probably use less goat cheese next time but I would definitely make it again I enjoy following your recipes – thanks. I whisk it with the raw egg before cooking (instead of using milk). How about eggs for dinner tonight? Cookie and Kate is a registered trademark of Cookie and Kate LLC. When would you recommend? Add the milk, salt and about 10 twists of black pepper. I might have added a little too much milk, or used the wrong type of pan. Thank you!!! Remove the skillet from the heat. The possibilities, as always, are endless. ★☆ When the mixture begins to solidify, mix it gently with a wooden spoon to scramble. Saw it this morning and knew I needed to make it for supper. :). 6 . Turn the heat off when the eggs have barely come together, and then take the pan off the flame. I find that this usually makes fluffier eggs. Sometimes I add chunky salsa to the eggs at the end too to add more veggies and a little kick! Yep. Storage suggestions: These scrambled eggs are best enjoyed immediately, but will keep in the refrigerator, covered, for up to 3 days. Thank you, Frances! A big hit here. Heat destroys probiotics. Your email address will not be published. Wonderful, Kaitlin! Can hardly wait! When the eggs are cooking, just move your spatula in a cross-like manner: one straight swipe vertically, followed by a horizontal swipe. Crack the eggs into a large bowl. Here in Denmark goat cheese simply means it’s made out of goat milk .. Hi Yael! Fresh, leafy herbs would be nice here, such as basil, dill, parsley or cilantro. I prepared it with parmesan since nobody likes goat cheese :) and skipped tomatos which I didn’t have. I’m so happy you think so too! large eggs… Unfortunately, I’m having issues with the nutrition information and working to fix quickly. Lightly beat the eggs with the milk and season generously. Another amazing recipe! In this version, the chives give a slight oniony taste and the goat’s cheese melts through the eggs to help keep them moist and creamy (I can’t stand rubbery scrambled eggs) – cooking the eggs … I love goat cheese and this recipe seems fabulous. Mine ended up a little runny, however, with some juice in the bottom of my bowl when I was eating it. I had Garlic and Herb Goat Cheese in the fridge for today’s recipe… scrambled the eggs and topped with the goat cheese, freshly ground pepper, a couple pieces of gluten free toast and a small glass of … I made this for supper because I happened to have all the ingredients. Affiliate details ». Which brand of goat cheese do you use in this recipe? © Cookie and Kate 2010 - 2020. More about Cookie and Kate », Follow us! It’s so creamy! Very fast to prepare. And would you just add in or replace something like the sun-dried tomato? I know others have used feta and works well! I like my scrambled eggs with goat cheese, but you can absolutely add cheddar (which gives it a sharper flavor) or you can add parmesan (nuttier flavor). They are so incredible. Make sure to add the goat cheese after you cook the eggs – adding them too early or to direct heat might curdle the cheese. Goat cheese. A log of goat cheese, or goat cheese crumbles so it is on the softer side. I made the FULL recipe just so I could test the leftovers! Also substituted cottage cheese. 1 heaping cup . Thanks for sharing, Marcia. ), Published: February 26, 2020 | Last Modified: April 30, 2020 by Shruthi | - 1 Comment. In a medium bowl, whisk the eggs together until well-beaten. If you try it, let me know how it goes! Learn how your comment data is processed. I was a little upset to see that goat cheese was vital, I just can’t stand its smell/ taste. Thank you!!! Thanks for sharing, Kate! Thank you so much for sharing. You can also subscribe without commenting. Rinsing them under running water to get rid of any excess salt that may have been used to preserve them. Heat the butter in a medium saucepan over medium-low heat, swirling the pan to cover with the butter. This looks lovely and I love you your recopes! They were so delicious I asked her for the recipe. Yield Serves 2. this was aaaaaaamazing. ★☆ It should not be considered a substitute for a professional nutritionist’s advice. Add add the eggs and stir. Add the goat cheese, green onion and sun-dried tomatoes, and gently stir to combine. As for leftover eggs, they make fabulous taco fillings! The eggs took a little longer than 5 minutes, and I had the heat a little higher, but it came out amazing. Can I use almond milk to scramble eggs or is that weird? Be heated really fast and was really tasty once you start cooking to serve on regular... Turned out for you and goat cheese scrambled eggs cheese, and gently stir to.! 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