BS' in the Kitchen

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Goat Cheese & Chive Scrambled Eggs

June 10th, 2012 · 1 Comment · breakfast, Cheese, Easy, Egg, Fresh herbs, Lunch

After making Julia Child’s Rolled Omelette several weeks ago for the JC100 celebration, I’ve been using that high-heat method to cook my eggs ever since. It’s super quick and results in the amazing soft and creamy eggs. So one day as I’m making eggs, I happened to have goat cheese in my fridge and chives in my freezer (chives freeze great if you didn’t know!). Now I love the combination of eggs and chives, as well as goat cheese and chives, but it occurred to me that I had never put all three together. Fortunately that problem didn’t last long. Soon after, I was chowing down on the most delicious, creamy and flavourful scrambled eggs I have ever made! If you’re a goat cheese lover like me you NEED to make these!

Goath Cheese & Chive Scrambled Eggs

  • 2 Eggs
  • ½ Inch slice of Goat Cheese
  • 1-2 Tbsp Chives (Chopped)
  • Salt & Pepper
  • Butter

Break your eggs into a bowl or cup, add your desired amount of salt and pepper and whisk with a fork until scrambled. In another bowl, slice off about a ½ inch of goat cheese, crumbling it with a fork and add your chives as well.

Put a knob of butter in a pan and place it on high heat. As the butter is heating, spread it around coating the bottom and sides of the pan. Soon it will begin to bubble, as it begins to brown, pour your eggs in, they should begin bubbling immediately. Following your eggs, dump the bowl of goat cheese and chives in. Now take your pan off the heat and begin folding the egg over itself with a spatula. Continue doing this for about a minute, gently folding and scrambling the eggs. You should end up with eggs that aren’t runny but still have a soft and creamy texture.

This cooking technique, combined with the creamy goat cheese is amazing! These are great on their own, and equally awesome spread on some hot buttered toast!



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