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Scrambled Eggs with Goat's Cheese

Ready in 8 mins

Recipe by Graham 

Scrambled Eggs with Goat's Cheese adds another dimension to your standard scrambled egg. It's full of flavour and is good enough to present to guests and simple enough to knock up for yourself as a light midday meal

Preparation Time

3 Minutes

Cooking Time

5 Minutes

Ingredients for Scrambled Eggs with Goat's Cheese

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Currently displaying quantities in US Imperial Measurements

To serve 4:

8 medium-sized eggs
¼ pint milk
½ teaspoon salt
  freshly-ground black pepper
2 oz butter
4 oz goat cheese (crumbled)
1 tablespoon chopped fresh chives

How to Cook Scrambled Eggs with Goat's Cheese

  1. Using a fork, gently mix together the eggs in a bowl with the milk, salt, and pepper. Melt half the butter in a large sauté or omelette pan over medium heat. (Chop the remaining butter into small pieces for use later)
  2. Pour the egg mixture into the pan and place on a medium low heat. Allow to cook slowly without disturbing it and wait until the outside edges are firm. Using a spatula, pull the outside edges to the middle of the pan. This will allow the liquid egg to overflow to the edges where it will quickly set. Keep pulling the outsides to the centre until the egg is almost cooked to your liking (it should still be a little 'liquid' because it will continue to cook under its own heat for a minute or so).
  3. Remove from the heat, add the crumbled goat cheese, chives, and the remaining butter in small pieces. Stir gently and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve immediately.
GRAHAM'S HOT TIP:
Never cook scrambled eggs to full hardness in the pan. Even when you remove the pan from the heat, they will continue to cook. If you do this by accident, immediately stir in a tablespoon of crème fraîche; it will rescue them from disaster!