Fluffy Scrambled Eggs with Goat Cheese

These fluffy scrambled eggs with goat cheese come together in no time and goat cheese adds an elevated flair, perfect for a special breakfast or brunch!

Fluffy scrambled eggs on a plate with asparagus

Alex and I don’t make fancy breakfasts often, but when we do it’s usually for guests. And this recipe for fluffy scrambled eggs is our go-to! You’ll start with my mom’s method for the best scrambled eggs, cooking the eggs over low heat and gently shaping them into soft folds. Then for an elevated, tangy element, crumble in goat cheese. What results is a creamy, gooey mess filled with tangy cheese pockets. These eggs are always a huge hit with guests. Consider serving with our lemony pan friend asparagus: it’s the perfect pairing (and makes it springy!).

Related: Best Goat Cheese Recipes

Fluffy scrambled eggs with asparagus on a plate
Fluffy scrambled eggs on a plate

How to make scrambled eggs with cheese

These fluffy scrambled eggs with goat cheese are nearly impossible to mess up, but to make sure your eggs come out perfectly, there are a few tips you should keep in mind.

  1. 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.
  2. 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 find it was necessary.
  3. Cook the eggs low and slow—Your eggs should cook over a medium heat, at most. The key to keeping the scrambled eggs fluffy 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.
  4. 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 fluffy and will prevent them from getting too dry.

This recipe is one of three in our Spring Brunch Menu, but the eggs are quick enough for a weekday breakfast or for brinner, which would be our choice. This is also a great choice for Mother’s Day brunch.

Fluffy scrambled eggs on a plate with asparagus

How to serve fluffy scrambled eggs

This is your epic brunch spread, so serve these fluffy 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 the asparagus and eggs pairing. If asparagus is in season in your area, try buying it at a farmer’s market.

Got chives? Try Eggs with Chives, or more of our Best Chives Recipes!

people eating brunch at a table

Festive Brunch Menu

This fluffy scrambled eggs recipe is part of our Mother’s Day brunch menu! Here is the menu:

Fluffy Scrambled Eggs with Goat Cheese and Asparagus
Strawberry Rhubarb Muffins or Chocolate Banana Bread
Strawberry Coconut Smoothies
Pour over coffee or Cold brew coffee

This fluffy scrambled eggs recipe is…

Vegetarian and gluten-free.

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Fluffy Scrambled Eggs with Goat Cheese

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.07 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x


These fluffy scrambled eggs with goat cheese come together in no time and goat cheese adds an elevated flair, perfect for a special breakfast or brunch!



For the asparagus (optional)

  • 1 bunch asparagus
  • 1 lemon

For the fluffy scrambled eggs

  • 1 handful chives
  • 8 eggs
  • 4 ounces goat cheese
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons butter


  1. For the asparagus (optional): 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.
  2. For the eggs: Thinly slice the chives.
  3. In a medium bowl, whisk the eggs together until well-beaten. Crumble the goat cheese and stir it into the eggs along with the kosher salt and plenty of fresh ground pepper.
  4. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs.
  5. 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.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Fluffy scrambled eggs, asparagus and eggs, How to make scrambled eggs with cheese, Best scrambled eggs, Scrambled Eggs Recipe

Looking for more easy brunch recipes?

Outside of these fluffy scrambled eggs with goat cheese, here are a few more of our favorite easy brunch recipes:

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About the Authors

Sonja Overhiser

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.

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 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.


  • Reply
    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
    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
    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
    May 6, 2015 at 4:55 pm

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

    XO – Sarah

  • Reply
    May 7, 2015 at 7:24 pm

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

  • Reply
    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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