These Scrambled Eggs With Goat Cheese and Dill make a savoury, substantial breakfast.
Some people are not fans of strong flavours in the morning so in that case move this to your Brunch file and serve with Cured Trout and toasted Croissant Buns like I did!
Do you find that scrambled eggs kinda disappear in the pan? I think that happens when you overcook them. They get dry and shrink and even 2 eggs per person doesn't look like much on the plate! This recipe counts on 3 eggs per person and still soft and moist.
So.. don't leave these! Stir slowly and constantly. Tip the skillet once in a while to let the liquid egg mixture spill over to the hot skillet bottom. You want the eggs to be soft and still a bit wet, but not runny when you add the goat cheese.
Be careful not to over cook them!
I served them with a bit of this Cured Salmon. And of course a Mimosa or Prosecco would go well with this as a brunch or even light lunch dish.
Scrambled Eggs with Goat Cheese and Dill
- 18 eggs
- ¼ cup grated Parmesan cheese
- 2 tablespoon fresh dill minced plus more fronds for garnish
- ¼ teaspoon black pepper
- ¾ teaspoon salt
- 2 Tbsps butter
- 5.5 oz fresh soft goat cheese crumbled
- Whisk eggs, Parmesan, minced dill, salt and pepper in a large bowl until well blended. (If making ahead whisk everything except the salt. Store in fridge for a few hours. Add salt just before ready to cook.)
- Melt butter in a large non-stick skillet on medium high. Add eggs and stir constantly until eggs are soft be set. This may be 3-5 minutes depending on the size of your skillet.
- Add crumbled goat cheese and continue cooking and stirring until cheese is melted about another 2 minutes.
- Transfer to a serving platter and serve immediately with additional dill for garnish if desired. Serve with toast or a hearty bread.