These soft scrambled eggs with goat cheese and asparagus come together in less than 20 minutes, making them perfect for brunch or breakfast at home!
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 shaped them 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!
Tips for making these soft scrambled eggs
These soft scrambled eggs with goat cheese are nearly impossible to mess up, but to ensure your eggs come out perfectly, there are a few tips you should keep in mind.
Generously coat the pan in butter—You don’t want your scrambled eggs sticking to the pan, so it’s important that you coat the pan in butter first. Butter also adds a lovely, subtle flavor to the eggs that’s hard to beat.
Whisk the eggs first in a bowl—Cracking the eggs first into a separate bowl and whisking them before adding them to the buttered pan ensures that the yolks and whites are fully combined and makes for a smoother scrambled egg. Some people like to whisk in a little milk or water at this point, too, but we didn’t think it was necessary!
Cook the eggs low and slow—Your eggs should cook over a medium heat, at most. The key to keeping the scrambled eggs soft and pillowy is to cook them slowly, stirring occasionally. If you try and cook the eggs too fast, they’ll likely become dry and hard. Edible, but not what we’re going for.
Take the eggs off the heat early—You want to take the eggs off the heat just before they’ve cooked all the way through. Again, this will keep them nice and soft and will prevent them from getting too dry.
How to serve soft scrambled eggs
This is your epic brunch spread, so serve these soft scrambled eggs however you like! But if you need some pointers, Alex and I love sprinkling chopped chives on top of these eggs. The chives add a subtle burst of freshness to the gooey eggs without overpowering the dish. You can also enjoy these eggs with a slice of good-quality toast, or enjoy them simply with the asparagus.
Our full spring brunch menu is as follows:
Spring Brunch Menu
Soft Scrambled Eggs with Goat Cheese and Asparagus
Looking for more easy breakfast recipes?
- Chocolate Muesli Recipe
- DIY: How to Make Instant Oatmeal
- Turmeric Poached Egg Avocado Toast
- Magic Fluffy Gluten-Free Waffles
- 5-Minute Pesto Arugula Breakfast Sandwich
- Eggs with Chive Blossoms
This recipe is…
Vegetarian and gluten-free.Print
These soft scrambled eggs with goat cheese come together in less than 20 minutes, making them perfect for brunch or breakfast at home!
- 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.
Keywords: soft scrambled eggs, asparagus and eggs
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog 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 recipe 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.