Soft Scrambled Eggs with Goat Cheese and Asparagus

 Eggs with Goat Cheese and Asparagus | A Couple Cooks

 Eggs with Goat Cheese and Asparagus | A Couple Cooks

 Eggs with Goat Cheese and Asparagus | A Couple Cooks

 Eggs with Goat Cheese and Asparagus | A Couple Cooks

Scrambled Eggs with Goat Cheese and Asparagus | A Couple Cooks

Strawberry Coconut Smoothie | A Couple Cooks

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

Soft Scrambled Eggs with Goat Cheese and Asparagus

Strawberry Rhubarb Muffins or Chocolate Banana Bread

Strawberry Coconut Smoothies

Coffee

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Soft Scrambled Eggs with Goat Cheese and Asparagus


1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Yield: 4

Ingredients

  • 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

Instructions

  1. Wash and dry the asparagus. Remove the tough lower part of the asparagus (1-2 inches).
  2. 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.
  3. Thinly slice the chives.
  4. 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.
  5. 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.
  6. 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

Sonja Overhiser

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.

Alex Overhiser

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.

8 Comments

  • Reply
    Kathryn
    May 6, 2015 at 5:32 am

    This sounds so lovely! I’m a big fan of goat cheese in anything and this is the perfect luxurious (and yet simple!) breakfast/brunch.

  • Reply
    Erica
    May 6, 2015 at 10:13 am

    Your food looks so fresh and beautiful! That asparagus looks amazing, after finals this week I’m heading over to the farmer’s market for sure. And probably brunching, because that’s always good in my book :)

  • Reply
    Amy @ Parsley In My Teeth
    May 6, 2015 at 11:32 am

    Simple recipes rank high in my book. This is beautiful and mouth-watering!

  • Reply
    cynthia
    May 6, 2015 at 11:42 am

    This looks so dreamily good — the perfect custardy eggs (goat cheese!) and that vibrant asparagus. So perfect for a spring brunch!

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 6, 2015 at 12:19 pm

    I would love to have this for breakfast! Sounds delghtful!

  • Reply
    Sarah
    May 6, 2015 at 4:55 pm

    This looks so yummy I might have to have breakfast for dinner tonight:)

    XO – Sarah
    http://beautyandblooms.com/

  • Reply
    Chris
    May 7, 2015 at 7:24 pm

    I just made a frittata for dinner, and I could still eat these eggs right now!

  • Reply
    Elisse
    June 11, 2015 at 1:55 pm

    WHAT!? goat cheese, black truffles, smoked flavor, grilled flavor, and dark chocolate…we are flavor soul mates!

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