How about eggs for dinner tonight? I’m in love with these creamy scrambled eggs. This is all-season comfort food right here, and an excellent recipe to keep on rotation for busy weeknights. These scrambled eggs will make a great impression at brunch, but they’re also simple enough to serve on a regular morning. If you take nothing more away from this recipe, remember this: Goat cheese in scrambled eggs is a very good idea. It’s heavenly. Luxurious. Sophisticated. So easy and delicious, it feels like cheating.
The inspiration for these eggs came from the burst cherry tomato, basil and goat cheese scrambled egg toasts in my cookbook. It’s one of my favorite breakfast recipes in the book (ok, they’re all my favorite). I wanted to change it up and use some ingredients that are more seasonless, like spinach and jarred sun-dried tomatoes. I used a generous amount of green onion, which is mild and offers just enough addictive allium heat without overwhelming more delicate flavors. It’s just delightful.
Ultra Creamy Scrambled Eggs
Four reasons to love this scrambled egg recipe:
Please let me know how you like this recipe in the comments! I love to hear how my recipes turn out in your kitchen. Looking for more scrambled egg recipes? Here are a few delicious options:
Perfect Frittatas (including traditional stovetop-to-oven frittata method and easy baked options) Simple Breakfast Quesadillas Vegetarian Breakfast Burritos (with freezer option) Austin-Style Migas with Black Beans Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
Change it up: The goat cheese is essential, but you can easily omit the other mix-ins (spinach, green onion and sun-dried tomatoes) for more simple eggs. You could replace the spinach with baby arugula, or fold in any prepared vegetables at the end. Fresh, leafy herbs would be nice here, such as basil, dill, parsley or cilantro.
