Soft Scrambled Eggs with Goat Cheese and Chives

Ingredients for Soft Scrambled Eggs with Goat Cheese and Chives

Soft scrambled eggs are one of those recipes that is effortless to make, yet feels like you are dining at a fine restaurant. Barely set eggs with swirls of creamy goat cheese and chives, these soft scrambled eggs are my go-to for fancy spring brunches, lazy Sunday mornings and yes— weeknights when I don’t really feel like cooking. Ready in just minutes, these soft scrambled eggs are so filling and delicious, you likely won’t make eggs the same way again. 

Soft scrambled eggs are one of those recipes that is effortless to make, yet feels like you are dining at a fine restaurant. Barely set eggs with swirls of creamy goat cheese and chives, these soft scrambled eggs are my go-to for fancy spring brunches, lazy Sunday mornings and yes— weeknights when I don’t really feel like cooking. Ready in just minutes, these soft scrambled eggs are so filling and delicious, you likely won’t make eggs the same way again. 

While I have always been a fan of eggs as an inexpensive, vegetarian protein option, I was never wild about scrambled eggs. I preferred my eggs fried, with a runny yolk, preferably on a thick slice of avocado toast with tomatoes. However, one bite of these scrambled eggs and I was immediately hooked. Even if you don’t think you like scrambled eggs, you will love this soft goat cheese and chive version. 

Medium-low heat is the key to fully, creamy scrambled eggs. Too high heat will overcook the proteins and leave you with a dry eggy mess, not the melty scrambled egg texture that you’re going for. The addition of goat cheese adds a slight tang and melted cheese texture; though feel free to sub with cream cheese if you prefer a milder flavor. If you like your eggs even runnier, then forgo letting them sit in the pan for an extra minute. 

Preparing Soft Scrambled Eggs with Goat Cheese and Chives

To save even more time and prep with this recipe, I’m using Green Garden’s Organic Freeze Dried Chives. I’m a huge fan of freeze dried herbs as they ensure that I’m not wasting anything when it comes to cooking. No more buying containers of herbs, only to need just a teaspoon or two per recipe. Freeze dried herbs are therefore better for both my wallet and the planet but cutting out excess waste. 

Green Garden’s freeze dried herbs taste just as delicious as fresh herbs and are a must for any home cook. When you aren’t enjoying them on this scrambled egg recipe, try them on baked potatoes or a garnish for your favorite pasta dish.

Serving up two plates of Soft Scrambled Eggs with Goat Cheese and Chives

Soft Scrambled Eggs with Goat Cheese and Chives Recipe

4 from 3 votes
Course: Breakfast, BrunchCuisine: American

The perfect brunch, lazy breakfast or weeknight dinner recipe! Soft scrambled eggs with melted goat cheese and chives. Delicious on its own, piled onto toasted brioche bread or tucked into a croissant for an indulgent morning sandwich. Ready in just 10 minutes, these vegetarian soft scrambled eggs are a must-save recipe for spring.

Ingredients

  • 3 tbsp Unsalted butter

  • 8 large Eggs

  • 4 oz Goat cheese 

  • 1/4 tsp Salt

  • 1/4 tsp Freshly ground black pepper 

  • 2 tbsp Green Garden Organic Freeze Dried Chives

  • optional for serving Toasted brioche bread

Directions

  • Heat the butter in a medium saucepan over medium-low heat, swirling the pan to cover with the butter. 
  • In a medium bowl, whisk together the eggs until yolks are completely broken, about 30 seconds. Whisk in the goat cheese, salt and pepper, then add to the buttered pan. 
  • Cook, undisturbed, until a thin layer of cooked egg appears around the edge of the skillet. Sprinkle on the chives, then using a rubber spatula and broad sweeping motions, push eggs all the way around the skillet, then across the bottom. Continue to push eggs around the skillet until fluffy and barely set, about 2 minutes; they should still look runny on top. Remove from heat and let stand for an additional minute. 
  • Serve immediately, as is or on top of toasted, buttered brioche bread.