Soft Scrambled Eggs With Mushrooms and Goat Cheese
Earthy, fluffy scrambled eggs that taste like heaven.
Servings: 2 people
Ingredients
- 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
Instructions
- 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.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
