• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Breakfast

    Scrambled Eggs With Goat Cheese and Dill

    Published: Dec 17, 2020 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    These Scrambled Eggs With Goat Cheese and Dill make a savoury, substantial breakfast or a light lunch or dinner.

    Softly scrambled eggs topped with goat cheese and fresh dill.

    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.

    A fillet of cured salmon with capers and tarragon.
    Softly scrambled eggs topped with goat cheese and fresh dill.

    Scrambled Eggs with Goat Cheese and Dill

    These make a hearty Breakfast or Brunch dish!
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes mins
    Cook Time: 7 minutes mins
    Total Time: 22 minutes mins
    Servings: 6 servings

    Ingredients

    • 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

    Instructions

    • 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.

    Nutrition

    Calories: 309kcal | Carbohydrates: 1g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 517mg | Sodium: 671mg | Potassium: 189mg | Sugar: 1g | Vitamin A: 1144IU | Calcium: 157mg | Iron: 3mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.