Goats Cheese and Pesto Scrambled Eggs

Goats Cheese and Pesto Scrambled Eggs
Goats Cheese and Pesto Scrambled Eggs
Delicious Goats Cheese and Pesto Scrambled Eggs
Delicious Goats Cheese and Pesto Scrambled Eggs

Do you love eggs but feel things are getting monotonous? Do you look at your scrambled eggs and secretly long for something saucy with a bit of bite? Do you ultimately feel you need to shake up your relationship with breakfast? I have just the thing for you… These amazing scrambled eggs with goats cheese and pesto!

The idea is my sister’s, she has been making this breakfast for some time. She casually mentioned a few weeks ago that he favourite way to eat her scrambled eggs is the goats cheese and pesto… It was quite the revelation. I never even thought of pimping up my eggs like that before, I usually lob a bit of salmon or bacon on top of mine and call it a day. I never thought of putting stuff like this in the actual eggs. All of a sudden my previous eggy breakfast choices felt very vanilla. I decided to make this dish asap, and it was everything I hoped for and more. So stupidly easy to make, but so delicious.

If you are looking at this and feel even the slightest curiosity, please go make this immediately. It would also make a nice little quick post-work dinner. You could of course use tomato pesto, but I think the basil is pretty incredible so recommend trying that. All this needs is a few good quality ingredients (no sliced pan thanks very much) and you’ll have a yummy breakfast in 5 minutes. Easy.

A Few Good Ingredients Makes All The Difference
A Few Good Ingredients Makes All The Difference

Ingredients (Serves 1):

2 eggs

1 knob butter

1 splash milk

50g goats cheese (about 2 tablespoons)

1 heaped teaspoon pesto

Salt & pepper

A few basil leaves (optional)

1 slice bread

  1. Toast bread and butter generously.
  2. Crack the eggs into a pot, and add in the milk, butter, goats cheese, a pinch of salt and a crack of pepper. Put the pot on a medium heat and stir with a spatula or wooden spoon.
  3. After a minute or two add in the pesto and keep stirring. Take off the heat just before it looks done, as they will keep cooking in their own heat after you take them off (and you want them silky, not rubbery).
  4. Serve on your hot toast and crumble over and leftover goats cheese on top. If you have any basil leaves, you can throw them on top as a garnish.
Eggs, Butter, Milk and Cheese - All Thrown Into the Pot
Eggs, Butter, Milk and Cheese – All Thrown Into the Pot
Take Off The Heat A Minute Before It's Done
Take Off The Heat A Minute Before It’s Done
Pesto and Goats Cheese Scrambled Eggs - A Beautiful Brunch
Pesto and Goats Cheese Scrambled Eggs – A Beautiful Brunch

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