New recipes

Scrambled Eggs with Goat's Cheese recipe

Scrambled Eggs with Goat's Cheese recipe


  • Recipes
  • Dish type
  • Breakfast
  • Brunch

Whenever I cook a special breakfast for my family on a Sunday, I always make this creamy version of scrambled eggs with goat's cheese. The eggs cook over a very low heat - preferably in a cast iron pan.

1 person made this

IngredientsServes: 3

  • 60g butter
  • 8 eggs
  • 60-80g soft goat's cheese
  • salt and freshly ground black pepper to taste

MethodPrep:2min ›Cook:20min ›Ready in:22min

  1. Melt butter in a cast iron pan over low heat. Whisk eggs in a bowl and pour into the pan. Slowly cook the eggs while stirring over low heat until they are creamy, this takes about 15 minutes.
  2. Shortly before the end of cooking time, stir in goat cheese and stir for 2-3 minutes more. Season with salt and pepper and serve immediately.

Recently viewed

Reviews & ratingsAverage global rating:(1)


Goat Cheese Soft Scrambled Eggs

Say goodbye to dry scrambled eggs and hello to these goat cheese soft scrambled eggs. Here is a step-by-step way to make the scrambled eggs that you’ll never forget!


Creamy Goat Cheese & Chive Scrambled Eggs

Let’s face it…sometimes you just have to eat right now! no really, like RIGHT NOW! you know what I mean. No time to fuss around in the kitchen. Here’s an easy go-to 10 minute option when you find yourself in that predicament.

Creamy goat cheese folded into easy to prepare scrambled eggs and a few snippets of fresh chives make this a delicious and quick option. The goat cheese gives the eggs a super creamy texture and together with the chives they create a savory morning treat. Although, you don’t need to save all this goodness just for the morning. They make an excellent brunch, lunch, or dinner option as well.

Feeling creative? Add some tomatoes or asparagus. Serve with toasted Artisan bread and some fresh fruit and you’ve got a company worthy meal, that’s simple enough to serve any day of the week.


Recipe: Scrambled Eggs with Tomatoes, Herbs and Goat Cheese

This recipe makes an amazing breakfast or quick lunch. It’s incredibly versatile, protein-packed and easy on your digestive system. And it’s always a hit with kids! (Best when tomatoes are fresh and in season.)

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy

Ingredients

8 large eggs
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons filtered water
1 tablespoon clarified butter or ghee
1 small tomato, roughly chopped
2 ounces soft goat cheese
1⁄4 cup fresh herbs (chives, thyme, parsley, dill, oregano), roughly chopped

Directions

  1. In a large bowl, whisk together the eggs, salt, pepper and water.
  2. In a large nonstick skillet, warm the butter over medium heat until shimmering. Add the egg mixture and stir with a wooden spoon until the eggs form soft curds, about 3 minutes.
  3. Fold in the tomatoes and remove the pan from the stove. Gently fold in the goat cheese and herbs, divide among four serving plates, and serve immediately.

Nutrition information

Calories 250
Fat 10g
Saturated fat 15g
Cholesterol 359mg
Fiber 0.3g
Protein 16g
Carbohydrate 2g
Sodium 480 mg


Scrambled Eggs with Goat Cheese and Kale

Posted By Savita

Starting Monday with scrambled eggs breakfast that has soft eggs, creamy layers of goat cheese, and hearty serving of sauted kale.

Oh, and to make breakfast even more interesting, I served egg and cheese over garlic rubbed toast! (total money!)

I think, Eggs and bread is most likely THE most popular and easy breakfast eaten all over the world. Preparation of eggs or spices might change but one thing remains the same - the aroma of eggs cooking in kitchen!

In my home, even when Vishal knows I'm cooking eggs for breakfast. moment eggs hit the pan. he will sure show up in kitchen.. asking "something delicious is cooking. " And I'll be like, "didn't I just said that I was cooking eggs?!" )

So, today I decided to add some cheese and healthy kale to this nostalgic morning staple.. and bring you an easy and delightful breakfast recipe.

Greens such as kale or spinach not just add a serving of veggie to morning meal but also make it more substantial and tastier.

This recipe is also great for weekend brunch. If you ever setup kitchen for make-your-own-breakfast. I recommend bringing some kale and goat cheese to the party. Kale can be sauted just like spinach and goat cheese is folded in once eggs are scrambled. Kids can skip fresno chili or replace chili with cherry tomatoes. Not only delicious this combination also looks pretty colorful. Isn't it?

In my home egg and cheese is probably the only way Vishal will eat soft egg scramble. Thing is, in India-style scrambled eggs known as "Egg Bhurji", eggs are cooked hard and crispy and there is no sign of (not even remote) soft or runny eggs.

Last year when we were visiting Seattle for Vishal's conference. he tried eggs and cheese scramble with spinach and absolutely loved it. This gave me idea to serve something different for breakfast. I switched the spinach with kale. however, I often use either of the two for this toast.

You know, I had plans to write so much in today's post. but it's mid night while I'm typing this post and I'm super tired. No excuse. I know, I should not be because it was weekend, right? Weekend suppose to be time to relax and unwind but I have been super busy since Friday. So much so that I even missed talking to you on Friday.

I'm hoping to buckle-up my schedule in few days and then share with you tale of my busy weekend. :) For now, let's head to the recipe!

Oh, and remember to eat right, never compromise on flavor, and don't forget to bring some fresh colors in everything you eat. Because when you add color, veggies will naturally fit in your meal. like super food kale, fresno, and chive in this goat cheese scrambled eggs.

(Gosh, I'm talking about color of veggies.. you did not think food color, right? lol!!)


Goat’s cheese and chive scrambled eggs

Okay, before I begin, let&rsquos just mention the elephant in the room: it&rsquos seriously hard to make scrambled eggs look pretty. Forgive me.

I don&rsquot tend to make much effort at breakfast time. By the time I roll out of bed, get ready and check my emails, the morning seems to have disappeared and I figure I may as well just wait until lunchtime to make anything. So either breakfast is just skipped altogether (I know, I know, it&rsquos the most important meal of the day), or it consists of a super quick bowl of cereal or a banana. However, when I do force myself to actually cook something, I always really enjoy it. A greasy fry-up isn&rsquot exactly a healthy way to start every single day though, so here&rsquos a slightly healthier version &ndash goat&rsquos cheese and chive scrambled eggs.

I always find that eggs can get a bit samey, so I like to add extra ingredients to make them a bit more interesting. In this version, the chives give a slight oniony taste and the goat&rsquos cheese melts through the eggs to help keep them moist and creamy (I can&rsquot stand rubbery scrambled eggs) &ndash cooking the eggs slowly over a very low heat also helps. Perfect with a slice of toast.

What do you like to eat for breakfast? I like the occasional bowl of porridge, but I&rsquod love some other hot breakfast ideas that can be made in just a few minutes &ndash the sort of thing I can make while still bleary eyed with my hair sticking out at odd angles (moreso than usual anyway). Ideas please!


Bain-Marie Scrambled Eggs with Roasted Tomatoes + Goat Cheese

Well, apparently the universe took my complaint of the heat to heart! I might even wake up to see a few snow flurries this morning.

Definition of karma right there.

And yet, I’m secretly thrilled because it means I can sleep in total comfort (freezing temperatures) all night long. Speaking of comfort, these low and slow, bain-marie scrambled eggs are the epitome of comfort food. Especially if you are an egg lover like me.

In an effort to describe this dish, the first thing that comes to mind is risotto. It is sort of the “risotto” equivalent of all egg dishes.

They take some love and attention, and about halfway through the process–as you’re standing in front of the stove (sweating, in my case), stirring your spatula back and forth over and over again–you can’t help but wonder whether you will be rewarded for all of your hard work.

Should you have just broken out that box of pasta and called it a day? No, no you shouldn’t have. Here’s why…

Unlike ‘normal’ pan scrambled eggs, which take all of 5-10 minutes (maximum) to prepare, these scrambled eggs will take at least 20 minutes-30 minutes, possibly longer depending on the number of mouths that you are feeding. Why exactly would you want to spend more time to cook the exact same dish? Because the two cooking processes yield very different results.

And while bain-marie scrambled eggs are not a daily (or even a monthly) occurrence around here, they are certainly worthy of your time on special occasions.

Perhaps for an Easter brunch?

As the name suggests, these scrambled eggs are cooked over a bain-marie, otherwise known as a double broiler (a heatproof bowl resting above a pot of barely simmering water). The combination of the slow and steady low heat, as well as the continual stirring helps produce extra tender eggs with very fine curds. They are the type of eggs that will melt in your mouth.

The addition of some half and half–or heavy cream, if you prefer–makes them extra creamy. The trick to these scrambled eggs is to cook them until they are just cooked through and still somewhat loose (more so than the photos suggest–food temperature styling woes).

I served them on toast with roasted grape tomatoes and goat cheese, along with a simple mixed green salad. The combination of the sweet tomatoes, tangy salty goat cheese, and creamy eggs went really well together. But another equally as delicious option is to stir in smoked salmon and finely diced chives at the very end!


Scrambled Egg Montaditos with Roasted Peppers & Goat Cheese

I have to confess, these Scrambled Egg Montaditos with Roasted Peppers & Goat Cheese are probably one of the best things I have ever tasted. They´re made with minimal and simple ingredients, yet the flavors are out of this world good. You can serve these montaditos for breakfast, brunch or even as a tapas appetizer.

Montaditos in Spain are the same thing as crostini in France or bruschetta in Italy. Basically, it´s an open-faced sandwich which you can top off with an array of flavors. In this case, with perfectly scrambled eggs, goat cheese and roasted red bell peppers.


To make these montaditos I used a crunchy baguette, which are very typical here in Spain. Since the bread is already super crunchy, there is no need to toast it. If you can´t get a hold of a crunchy baguette or your bread is a little soft, no worries. Just make sure you toast it first, so it can hold all the ingredients together and not fall apart.


The most important part to this recipe is to perfectly scramble your eggs. The secret is to always cook your eggs with a LOW heat when you are making scrambled eggs. You want to mix them slowy and make sure not to over-cook them. Usually they will be perfectly cooked at the 5 minute mark. You also want to season them with sea salt and black pepper at the end, this helps the eggs hold their shape when they are cooking.


Somerset Scramble – Scrambled Eggs with Goat’s Cheese

Serves 1
Prep time 5 minutes
Cook time 5 minutes
Total time 10 minutes
Allergy Egg, Wheat
Dietary Vegetarian
Meal type Bread, Breakfast, Lunch, Snack
Misc Child Friendly, Serve Hot
Occasion Christmas, Easter
Region British
By author Karen S Burns-Booth

Soft Scrambled Eggs with Goat Cheese

Sonja and Alex Overhiser are the creators of A Couple Cooks website, a collection of whole food recipes and inspiration for healthy and sustainable eating. The husband-and-wife duo cohost and produce A Couple Cooks Podcast, a show that features conversations with the freshest voices in food, including authors, farmers, and chefs. Sonja is a writer, recipe developer, and healthy and sustainable food advocate, and Alex is a food photographer and recipe developer. They live in Indianapolis, Indiana, with their son, Larson.

Instructions

Thinly slice the chives and reserve them as a garnish.

In a medium bowl, whisk the eggs with kosher salt and several grinds of black pepper until well beaten.

Break the goat cheese into large crumbles and lightly stir it into the eggs.

In a skillet, melt the butter over medium heat. Tilt the pan to coat the entire surface in melted butter, then pour in the eggs.

Continue to cook over medium heat. When the eggs begin to set, about 45 seconds, use a flat spatula to gently scrape sections of eggs, creating folds.

Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes, then remove from the heat just before fully hardened.

Garnish with chopped chives and serve immediately.

Stir in other types of cheese (shredded sharp Cheddar or smoked Gouda) or chopped herbs (thyme, oregano, dill).

Excerpted from A Couple Cooks | Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love with Real Food by Sonja and Alex Overhiser. Copyright © 2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

Recipe Credit

Sonja and Alex Overhiser are the creators of A Couple Cooks website, a collection of whole food recipes and inspiration for healthy and sustainable eating. The husband-and-wife duo cohost and produce A Couple Cooks Podcast, a show that features conversations with the freshest voices in food, including authors, farmers, and chefs. Sonja is a writer, recipe developer, and healthy and sustainable food advocate, and Alex is a food photographer and recipe developer. They live in Indianapolis, Indiana, with their son, Larson.


Watch the video: Recept: Grilovaný kozí sýr