Let’s bring out the best of your breakfast game with something extraordinary – Goat Cheese Scrambled Eggs. They’ll be the creamiest, dreamiest scrambled eggs you’ve ever tasted, thanks to the tangy, velvety richness of goat cheese.
Emily, our editor-in-chief, is the one who taught us how to make the most perfect soft scrambled eggs. She’s been making them for her family for years and she’s a pro. She recently decided to take them to the next level with the addition of goat cheese and it’s truly a game-changer.
These aren’t your average scrambled eggs. They’re soft scrambled low and slow and then goat cheese is added right at the end. Season with salt and pepper and enjoy with other breakfast fixings such as an asiago bagel or lemon ricotta pancakes.
What’s in Goat Cheese Scrambled Eggs?
Let’s break down what makes these scrambled eggs so special.
- Eggs: First up, the eggs themselves: We’re talking fresh, preferably free-range, for the best flavor.
- Goat cheese: Then there’s the goat cheese, the real MVP here, adding a creamy tanginess that regular scrambled eggs can only dream of. But that’s not all! We add a splash of cream (or milk for a lighter option) for extra richness, a pinch of salt and pepper for seasoning, and a sprinkle of chives for a pop of color and a subtle oniony bite.
- Olive oil or butter: We typically use olive oil because it has such a mild flavor, but butter will give this recipe a luxurious taste.
- Milk: 2% milk helps these eggs get nice and fluffy.
Variations
- Goat cheese: If goat cheese isn’t your thing, feta or ricotta can be great alternatives.
- Veg out: Add some diced tomatoes or spinach for a veggie boost.
- Get meaty: For those who love a bit of meat, a sprinkle of crispy bacon or smoked salmon can add a whole new dimension of flavor.
Top Tips for Goat Cheese Soft Scrambled Eggs
- Whisk your eggs together before pouring into your skillet – this ensures the egg whites and yolks are perfectly combined before cooking.
- Cook eggs low and slow — higher temperatures will cook your eggs too quickly and result in flatter scrambled eggs with some browning.
- Fold, fold, repeat — keep folding your eggs over on each other in the pan while cooking. This will not only maintain larger chunks of scrambled eggs (they should resemble large soft curds!) but also allow oxygen to infuse the scrambled eggs and give them that fluffy texture you’ll love.
How to Store Leftovers
Scrambled eggs are best enjoyed fresh, but if you have leftovers, store them in the fridge in an airtight container and consume them within a day.
What to Serve with Goat Cheese Soft Scrambled Eggs
These eggs are a treat all on their own, but they’re also fantastic with a slice of Ricotta Toast or Cinnamon Roll Casserole.
We also highly recommend pairing these eggs with our Homemade Puff Pastry or alongside some Cheesy Hashbrown Potatoes and Blueberry Ricotta Pancakes.
Goat Cheese Scrambled Eggs
Ingredients
- 2 large eggs
- 2 tablespoons 2% milk
- 1/2 tablespoon olive oil or butter
- 1 tablespoon goat cheese
- Salt and pepper to taste
Instructions
- Heat a nonstick skillet over medium heat. If your stovetop runs hot, err on the lower side, and heat to medium/low heat.
- While pan is preheating, whisk together eggs and milk.
- Add olive oil to pan, and once oil is fragrant, pour egg mixture into pan.
- Allow eggs to partially set around the edges of the pan, and then fold eggs toward the center of the pan as they cook.
- Keep folding eggs without fully flipping for 2-3 minutes. Then, add goat cheese, and continue to fold eggs until fully cooked.
- Remove from heat, and add salt and pepper, to taste.
