We don’t make fancy breakfasts often, but when we do it’s usually for guests, so we prefer simple recipes. This recipe for soft scrambled eggs is pretty incredible and ultra simple. We used my mom’s method for scrambled eggs (here) and cooked the eggs over low heat and gently shaping into soft folds, adding goat cheese for flavor. What results is a creamy, gooey, addicting mess. Since goat cheese is one of my top flavors of all time (behind black truffles, smoked flavor, grilled flavor, and dark chocolate), these were a big hit!
If asparagus is in season in your area, try buying it at a farmer’s market. This Indiana asparagus was tender and delicious (for those in Indy, we got it at the Broad Ripple Farmer’s Market from Anna Belle’s Garden).
This recipe is one of three in our Spring Brunch Menu, but the eggs are quick enough for a weekday breakfast (do people do that? we’re curious) or for brinner, which would be our choice. This is also a great choice for Mother’s Day. Enjoy!
Spring Brunch Menu
- 1 bunch asparagus
- 1 lemon (optional)
- 1 handful chives
- 8 eggs
- 4 ounces goat cheese
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons butter
- Wash and dry the asparagus. Remove the tough lower part of the asparagus (1-2 inches).
- In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup water and cook for another 3 to 4 minutes. Taste, and continue to cook until the thickest pieces are tender, adding additional water if necessary. Sprinkle with kosher salt. If desired, garnish with lemon zest or lemon juice.
- Thinly slice the chives.
- In a medium bowl, whisk 8 eggs together until well-beaten. Crumble the goat cheese and stir it into the eggs along with 1/2 teaspoon kosher salt and plenty of fresh ground pepper.
- In a skillet, heat 2 tablespoons butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs.
- Keep the heat on medium. When the eggs begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, then remove from the heat just before they fully harden. Serve immediately, garnished with chopped chives (if desired) and alongside asparagus spears.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.