Making breakfast in my pjs is the best part of the weekend. This probably comes as no surprise considering at least 1/3 of the recipes on this blog involve some type of breakfast, breakfast for dinner, or brunch concept. There’s no hiding reality around here.
While I am a big fan of “fancy” breakfast items like quiche, frittatas, avocado toast, etc., I also find perfectly cooked scrambled eggs irresistible. Well cooked scrambled eggs are a recipe every home cook should have in their arsenal. Let’s be honest, we have all had bad scrambled eggs; the rubbery (and smelly) scrambled eggs in a chafing dish immediately come to mind. The truth is, eggs are very delicate and are best cooked and served fresh. Preferably with a piece of good toast and your favorite caffeinated beverage.
I have a few secrets to making the perfect scrambled eggs. First, choose high quality large eggs. Those random eggs in the back of the fridge that are a week past the expiration date are not the ones you want to use for scrambled eggs; those are best suited for hard boiled eggs or egg salad. I gravitate toward large eggs because that is what I use for baking, but if you prefer extra large eggs those would work as well. Second, salt + pepper + herbs will elevate your scrambled eggs from boring to flavorful and delicious. Herbs bring a fresh, bright flavor to eggs which can be a little bland on their own; my favorite herbs to add are thyme, parsley, chives, and tarragon. Salt and pepper are a must; salt is needed for flavor, and a peppery bite provides some much needed spice. A dash of hot sauce would work, too. Third, goat cheese. I believe that one is self explanatory. ; ) And finally, the fourth tip is to turn down the heat; eggs are protein and will have a soft fluffy texture when cooked at a low temperature.
Now that you are armed with the basics of the perfect scrambled egg feel free to mix it up! Add in chopped veggies like diced bell peppers, asparagus, broccoli, or squash, or stir in chopped bacon or pancetta; customize your scrambled eggs to suit your taste. They are so easy and versatile and, when served with whole grain toast, are a nutritious breakfast that will keep you full until lunch.
Here’s how you make them.
Ingredients (makes 2 large servings, can easily be doubled or halved)
- 5-6 large eggs
- 2-3 tbsp. milk (you could also use half and half or cream)
- 1/4 c. chopped mixed herbs of your choice (suggestions: parsley, chives, thyme, tarragon, etc.)
- 1/4 c. crumbled goat cheese
- salt/pepper, to taste
Crack eggs into a small bowl and drizzle in the milk.
Season with salt, pepper, and mixed herbs. Whisk ingredients until the egg yolks are broken down and everything is mixed very well.
Heat a medium non-stick skillet over medium-low heat and add egg mixture to the pan. If you do not have a non-stick skillet I recommend melting a tablespoon of butter or spraying with non-stick cooking spray before adding the egg mixture. Use a wooden spoon to gently stir the egg mixture until it is almost cooked through; about 5-6 minutes.
Near the end of the cooking process sprinkle in the goat cheese then stir gently to combine. The goat cheese will begin to slowly soften from the heat of the scrambled eggs and create pockets of creamy, salty goat cheesy goodness (my favorite part, can you tell??).
Turn off the heat and transfer to a serving bowl. I like to sprinkle my eggs with a little extra pepper before eating.