Scrambled Eggs with Soft Goat Cheese

Who needs a recipe to make scrambled eggs? I did, as I watched daughter Erin prepare this delicious brunch yesterday  

These rich and creamy eggs are delicious!

morning. This dish is a great way to bid goodbye to 2018 and say hello to 2019!

Scrambled Eggs with 
Soft Goat Cheese:

8 large eggs

1/3 c. (80 mL) whole milk (see Note)

Dash fine sea salt, to taste

Freshly ground black pepper, to taste

1 tbsp. (15 mL) butter

3 c. (700 mL) baby spinach, packed and roughly chopped

1 c. (250 mL) soft goat cheese (chèvre), crumbled 

1/2 c. (125 mL) chopped green onions

Parsley, as garnish (optional)

This recipe moves fast! Read it over carefully before starting and have ingredients and skillet (Make it two skillets! I like bacon!) prepped and ready to go. 

To medium bowl, add eggs, milk, and seasonings, to taste. Whisk until well combined. Set aside. In medium skillet, melt butter over medium heat. Add spinach, stirring until wilted, 1-to-2 min. Pour eggs into skillet, reducing heat to medium-low. Using broad silicone spatula,  gently stir and lift eggs until cooked soft but not firm, about 5 min.

Remove skillet from heat. Add goat cheese and green onions, stirring gently to combine. Transfer to serving platter or bowl. Serve with toast and bacon and don’t dilly-dally! This dish doesn’t keep. Serves 4.

Note: I normally use skim milk in my kitchen. Because this recipe needs the richness of whole milk, I combined a little skim milk with light cream to offer the same effect. 

Add butter to pan; melt.

Use eight large eggs.

Whisk together eggs, milk, and seasonings.

Add baby spinach to skillet.

(Remember the bacon!)

Wilt spinach in skillet over medium heat. 

Pour eggs over spinach. Adjust heat
to medium-low.

Drain fat from bacon. Pat dry
with paper towel.

Toast!  Must ... have ... toast!

Stir gently with silicone spatula, cooking
over medium-low heat 3-to-5 min.