Good mornings just got great.
I do not think it earth-shattering news to say that breakfasts can get a bit . . . redundant. Even the biggest breakfast true believers like me can get into a rut, making the same three or four breakfasts every day. But with the seasons changing, now seems like a good time to refresh the breakfast routine. Not with any 180-degree changes, mind you — I’m not talking about, say, swapping two-eggs-and-toast for broiled fish and rice (though a Japanese breakfast is delicious and quite nourishing). I am thinking along the lines of simple tweaks and fresh inspiration. Mushroom and goat cheese scrambled eggs, folded and garnished with a sprinkle of fresh chives, fits the bill.
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Why is this not an omelet, you ask? Because scrambled eggs with lots of good mix-ins are easier to make than a fussy omelet. And for my money, scrambles taste better than omelets, too. Omelets tend to be dry on the outside and weirdly liquid on the inside, with no melding of eggs and vegetables. Kind of like a protein hot pocket. Scrambled eggs, on the other hand, are less fussy and incorporate the cheese and vegetables throughout. It just works.
Why mushrooms and goat cheese and not, say, peppers and cheddar? Any combination of vegetables and cheese makes a delicious scrambled egg breakfast. And in fact, this recipe can be used to swap in any vegetable and cheese you like. But mushrooms have a certain earthiness and richness that feel very right just now. And goat cheese has that great salty, slightly tangy flavor, and gets really melty when heated. The two make a particularly nice combination with eggs.
Recipe Notes: Mushroom and Goat Cheese Scrambled Eggs
First, let’s talk about how to make good scrambled eggs. The three keys to creamy, fluffy scrambled eggs are:
- Go low and slow. High heat makes dry, rubbery eggs. I do my scrambled eggs on the lower side of medium-low.
- Stir almost constantly. Once the eggs go in the buttered pan, stir almost constantly to create the fluffy curds and ensure that the eggs do not dry out on the bottom.
- Don’t get hung up on adding cream or milk to the eggs. A splash is fine, but unnecessary. Just whisk the eggs well with a pinch of salt before adding to the pan. If cooked properly, your scrambled eggs will be creamy all on their own.
Now, let’s talk about the mushrooms and goat cheese, and how — and when — to add them to the scrambled eggs.
- You will sauté the mushrooms first. Make sure that there is no extra moisture after they cook. No one likes watery eggs.
- After you remove the cooked mushrooms from the pan, re-butter or oil the pan as necessary, and cool the pan to medium-low heat. Add add the eggs and stir. When they are about half done, add the mushrooms and goat cheese. Continue to stir and fold until the eggs have finished cooking. It will go pretty quickly.
- The perfect time to start your toast is when you add the mushrooms and goat cheese to the scrambled eggs.
- Not all mushrooms are created equal. Look for sliced shiitake, maitake, chanterelle, or oyster mushrooms — basically, anything that is not baby bella or white button mushrooms if possible. These do not have much flavor and tend to get rubbery.
Did you upgrade your breakfast to these mushroom and goat cheese scrambles? How was it?
Soft Scrambled Eggs With Mushrooms and Goat Cheese
- 4 or 5 eggs, whisked very well
- 1 1/2 tablespoons butter
- 1 generous tablespoon minced fresh chives
- 4 ounces mixed mushrooms, roughly chopped or sliced thin
- 4 tablespoons fresh or aged goat cheese, cut or crumbled into pieces about the size of a grape
- salt and fresh-cracked pepper
- good crusty toast, well buttered, for serving
- In a medium-sized skillet, melt most of the butter over medium heat. Add the mushrooms and a generous pinch of salt and pepper. Cook, stirring occasionally, until the mushrooms release their moisture and brown, about 3 to 5 minutes.
- Remove the mushrooms from the pan and set aside on a plate. Lower the heat and add the rest of the butter.
- Add the eggs, half the chives, and a generous pinch of salt and some fresh-cracked pepper. Use a spatula and cook the eggs, stirring frequently, until fluffy curds form and the eggs are about halfway done.
- Add the mushrooms and goat cheese and continue to stir the eggs and fold them over the cheese and mushrooms until everything has finished cooking and the cheese has melted.
- Serve hot, garnished with the rest of the chives, along with some good toasted bread.