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Scrambled Eggs with Goat Cheese

Silky scrambled eggs meet creamy goat cheese for the perfect breakfast combo. This quick recipe is packed with flavor and takes just 10 minutes to make!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 2 servings
Calories: 176 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 tablespoon butter unsalted
  • 4 eggs large
  • ¼ teaspoon kosher salt
Toppings
  • 1 tablespoon goat cheese substitute with crumbled feta
  • 1 tablespoon basil chopped

Instructions

    Cup of Yum
  1. Crack the eggs into a tall glass and add a pinch of salt (about ¼ teaspoon of kosher salt). Use a fork to whisk the eggs really well until the yolks and whites are fully combined. Set aside. Note: You can leave this for as long as 10 minutes before cooking to maximize how the salt breaks down the egg proteins!
  2. Place non-stick skillet on the stove, and add 1 tablespoon of unsalted butter to the skillet. Melt the butter on medium-low heat.
  3. Once the butter starts bubbling, add the eggs to the skillet. Use a silicon or wood spatula to swirl the eggs in a gentle, circular motion for at least 30 seconds continuously. You'll see the eggs start to set at this point.
  4. At this point, swish the spatula from top to bottom to allow the bottom portion of the egg (which is likely runny) to flow into the hot portion of the skillet and start to cook. Do this for 20-30 seconds.
  5. If using goat cheese, add the goat cheese to the skillet at this point and give it a good mix.
  6. Take the pan off the heat when the eggs still look a bit runny. This is key! Allow the eggs to sit in the hot pan (off the heat) for 15-20 seconds.
  7. Garnish with more salt, and/or chopped herbs, fresh black pepper, and serve hot with toast!

Notes

  • Use a non stick skillet and silicon spatula. This is really important to make sure your eggs don't stick to the bottom of the pan. Some cast iron pans (when seasoned and well maintained can also be used)
  • Whisk the eggs before you add to the pan. Whisking aerates the eggs before you dump them in the skillet. Personal favorite trick? Crack eggs into a tall glass and use a fork to whisk!
  • Remove the eggs before they "look" done. This is so critical! Eggs will continue to cook even after you remove the skillet from the heat. So, I typically remove the eggs when they look a tiny bit runny and keep them in the skillet for a few seconds. Perfect, creamy scrambled eggs!
  • Nutrition information provided below does not include goat cheese or basil and it's just for the simple scrambled eggs with eggs, butter and salt. 

Nutrition Information

Calories 176kcal (9%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 14g (22%) Saturated Fat 6g (30%) Trans Fat 1g Cholesterol 342mg (114%) Sodium 466mg (19%) Potassium 123mg (4%) Sugar 1g (2%) Vitamin A 650IU (13%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%
Carbohydrates 1g 0%
Protein 11g 22%
Fat 14g 22%
Saturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 342mg 114%
Sodium 466mg 19%
Potassium 123mg 3%
Sugar 1g 2%
Vitamin A 650IU 13%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.