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Herbed Goat Cheese Scrambled Eggs

Servings 1 serving


  • olive oil or butter
  • salt and pepper
  • 2 large eggs
  • 1-2 Tablespoons goat cheese
  • fresh chopped herbs I used chives and parsley


  1. Heat a small non-stick skillet over medium low heat. Add a couple of teaspoons of olive oil or butter to the skillet or as much as you need to coat the bottom and part way up the sides of the pan. Alternately, you could use cooking spray.
  2. Whisk eggs until yolks and white are thoroughly combined and mixture is beginning to get frothy.
  3. Pour into heated pan. Move the eggs around in the pan as they begin to cook, making room for the uncooked portions to get direct heat from the bottom of the pan. You can do this by stirring the eggs, or by using your spatula to pull and drag in from the sides or any area where eggs are cooking. You don't want any part of the mixture to sit and just cook for an extended time.
  4. Halfway through the cooking process, scatter small spoonfuls of goat cheese over the surface.
  5. Do your final stirring until eggs are cooked to your desired doneness. Season to taste with salt and pepper. (Don't add too much salt as the cheese will add some saltiness as well.) Sprinkle with fresh chopped herbs and serve.

Recipe Notes

*I like to use a silicone spatula to scramble eggs. It gives you good control for stirring, scraping from the bottom and flipping the mixture around in the pan.

*Make sure you whisk eggs just before adding to the pan or you'll lose some of the lightness you achieved if you allow them to sit.

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