How about eggs for dinner tonight? I’m in love with these velvety scrambled eggs. This is all-season comfort food right here, and a fantastic recipe to keep on rotation for busy weeknights. These scrambled eggs will make a terrific impression during brunch, but they’re also simple enough to serve on a typical morning.
If you take nothing else away from this dish, remember this: Goat cheese on scrambled eggs is a pretty good idea. It’s heavenly. Luxurious. Sophisticated. So easy and tasty, 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 (well, they’re all my favorite).
I wanted to spice it up and incorporate some components that are more seasonless, like spinach and jarred sun-dried tomatoes. I used a big amount of green onion, which is mild and delivers just enough irresistible allium spice without dominating more delicate ingredients. It’s absolutely delightful.
Also read: Favorite Fried Eggs
Ultra Creamy Scrambled Eggs
Four reasons to enjoy this scrambled egg recipe:
- These eggs are sumptuous and irresistibly creamy, thanks to the choice/amount of milk, cooking process, and most significantly, the goat cheese mixed in off the heat. Serious Eats has a detailed rundown on liquids and cooking method if you’d like to learn more.
- This recipe is adaptable. Change up your mix-ins to use up the languishing veggies in your vegetable drawer. If they’re the type of leafy green or soft food that cooks fast (like arugula, mushrooms, or zucchini), just sauté them until tender in place of the spinach. If you’d rather roast your vegetables or use leftover cooked vegetables, simply stir them in with the goat cheese at the end.
- This recipe is failsafe. If you have been dissatisfied by your scrambled eggs in the past, I’m convinced you’ll adore them. Cooking on medium-low allows you more time to select when to remove the eggs from the flame. Even if you mistakenly overcook your eggs a bit, the goat cheese is so creamy that it’ll make up for it.
- This protein-rich main dish comes together in about 25 minutes. And you’ll spend less than 10 minutes standing at the stove. Serve it with toast and maybe the simplest of side salads, and you’ll be eating pleasantly.
- 8 big eggs
- ⅓ cup whole milk or milk of choice
- Pinch of fine sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 3 cups baby spinach, coarsely sliced
- 4 ounces goat cheese, crumbled (approximately 1 cup) (about 1 cup)
- ½ cup sliced green onion, mostly green bits
- ⅓ cup oil-packed sun-dried tomatoes, washed and roughly sliced
- Optional, for serving: flaky sea salt for sprinkling on top, toasted whole-grain bread
- Crack the eggs into a large basin. Add the milk, salt and roughly 10 twists of black pepper. Whisk until the mixture is well mixed and pure yellow. Be sure to have your remaining ingredients packed and ready, because this recipe comes together quickly once you start cooking.
- Warm a medium skillet over medium heat. Add the butter and let it melt.
- Add the spinach and cook, turning with a silicone or rubber spatula, until the spinach is wilted and brilliant green, about 1 to 2 minutes.
- Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently swirl and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Take the skillet from the stove. Add the goat cheese, green onion and sun-dried tomatoes, and gently whisk to incorporate. Divide the mixture into bowls. Sprinkle gently with optional flaky sea salt, and serve with bread if you’d like. Serve quickly.
STORAGE SUGGESTIONS: These scrambled eggs are best enjoyed immediately, but will keep in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave before serving (don’t overdo it).
CHANGE IT UP: The goat cheese is crucial, but you can easily skip the other mix-ins (spinach, green onion and sun-dried tomatoes) for more plain eggs. You may replace the spinach with baby arugula, or fold in any cooked vegetables at the end. Fresh, leafy herbs would be great here, such as basil, dill, parsley or cilantro.