Saturday, January 20, 2007

Herb & Goat Cheese Scrambled Eggs

Herb & Goat Cheese Scrambled Eggs
Prep time: 5 minutes
Cooking time: 5 minutes
Serves 4

6 eggs (just think 2/person plus 2 for the pan if you’re making this as part of a brunch (cooking time will increase and you’ll need to add a bit more herbs)

Handful of fresh herbs, finely chopped (I like to combine fresh basil, oregano and chives or cilantro or parsley with chives) or you can use some pesto, chimichurri or chermoula or other herb sauces you have on hand – 2 to 3 tbsp should do.

4.5 oz/140g Goat cheese
1-2 tbsp milk
1 tbsp butter or vegetable oil

1. In a large bowl, beat eggs and then add the rest of the ingredients.

2. Heat a large non-stick skillet and melt the butter, if you’re using any or heat up the oil. Add the egg mixture and using a spatula, scrape the bottom of the pan frequently, never letting the eggs really set (that would make an omelet). The more you scrape, the fluffier the eggs. They’re ready when they’re set the way you like them. In our house some like them moister and others like them drier. I just remove spoonfuls in stages.

3. Taste for seasoning and serve with your favorite toast.

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Kalyn said...

Love the sound of it! I like my eggs a bit on the moist side, and a little pesto would be great in there.

Katie said...

Scrambled eggs and goat cheese - how wonderful! I make goat cheese omelets but this sounds better - I love fluffy eggs!

Kalyn said...

Just coming back to let you know that I'm featuring this as part of my South Beach Recipes of the Week today, where I'm sharing dishes with eggs. I have included your photo, with a credit for you of course, and a link to the recipe.

Ruth Daniels said...

Kalyn, thanks for including this dish in SB Recipes of the week.

I love that weekly post of yours.

Katie, thanks for dropping by.