Scrambled Eggs with Goat Cheese

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: servings

Calories: 252kcal

Author: Shruthi Baskaran-Makanju

Silky scrambled eggs meet creamy goat cheese for the perfect breakfast combo. This quick recipe is packed with flavor and takes just 10 minutes to make!

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Ingredients

1 tablespoon unsalted butter
4 large eggs
¼ teaspoon kosher salt adjust to taste

Toppings

¼ cup goat cheese crumbled
1 tablespoon fresh basil chopped
¼ teaspoon ground black pepper optional

Instructions

Crack eggs into a tall glass or bowl. Add salt and whisk vigorously with a fork until yolks and whites are fully combined. Set aside for up to 10 minutes—this allows salt to break down egg proteins for silkier texture.
Place a nonstick skillet on stove over medium-low heat. Add butter and let it melt until bubbling but not browning.
Pour eggs into skillet. Using a silicone or wooden spatula, swirl eggs in a gentle circular motion for about 30 seconds. You'll see eggs begin to set around the edges.
Switch to pushing spatula from edges to center, allowing runny egg to flow to the hot pan surface. Continue for 20-30 seconds, forming soft curds.
When eggs are about 75% set, add goat cheese and gently fold in.
Remove pan from heat while eggs still look slightly runny. Let eggs sit in hot pan (off heat) for 15-20 seconds—they'll finish cooking from residual heat.
Transfer to plates. Season with additional salt and black pepper. Garnish with fresh basil. Serve immediately with toast.

Notes

Use nonstick skillet and silicone spatula—essential for preventing sticking
Whisk eggs well before cooking—aerates for fluffier texture
Medium-low heat is key—high heat makes rubbery eggs
Remove eggs before they "look" done—they continue cooking off heat
Salting eggs before cooking breaks down proteins for creamier result

Nutrition