This post is about eggs and kale too, but really, it’s about the goat cheese.
The creamy, tangy, soft and crumbly goat cheese.
Do you guys love goat cheese so much? and you can’t stop putting it on every single food you eat in order to continue sneaking it into your mouth 24/7? I knew it I knew it I knew it. We are food twins with an obsession for goat cheese.
When we went on our West Coast road trip a few weeks back, I found goat cheese errrrrywhere we went. I’m glad the trendy food world and I are in agreement on this one because sometimes I’m just not quite on the cutting edge with everyone. But goat cheese – different story. Finding it everywhere on menus was so perfect for goat-cheese-loving-me because it would help make my restaurant orders a little easier. Soooo you’re telling me it has goat cheese baked in it, shmeared on it, or just crumbled around it? OKAY THAT.
I especially remember this one salad that I ordered in San Francisco, which, side note hold the phone stop the train – I need to derail this conversation for a minute. Hugs and kisses and good friend vibes to all of you who sweetly and privately emailed me to tell me that in fact, San Francisco is not spelled like San Fransisco, how I wrote it all over my whole West Coast road trip post. I’m so sorry to put such a spelling crime right in front of your faces on your phones, computers, and inboxes and I’m so so thankful that you corrected me. It works, you and me – I’m a little loop-dee-doo, and you’re smart and just plain nice.
I will say this –> I am generally okay with spelling but I have two issues – s and c, and e and i. I knew right from the get-go writing the post that I didn’t know how to spell San Francisco, so I googled San Fransisco (spelled with an s) but google auto-corrected my spelling which made me think I had spelled it correctly, and I didn’t notice because I was writing sometime after midnight while eating a large piece of dark chocolate with a thick layer of peanut butter: excuse of everything ever. And so there I was launching a lovely post about the West Coast to the world with the major city spelled incorrectly. Cookies for everyone. Thank you for your gentle and friendly helps.
Back to the salad that I ordered in San Francisco spelled with a c.
It was a fantastically textured kale salad – with shredded kale pieces and grilled stone fruits and a lemony mint vinaigrette and – wait for it – a big ol slab of goat cheese right on top of the whole pretty pile. I came home to my gourmet basement kitchen and recreated something like it by grilling plums with chicken and shmearing goat cheese all over it, although now that I think about it I guess I replaced the kale with grilled smashed potatoes that were dipped in seasoned sour cream so, uhh, oops? But this game has one winner and that winner is the soft, white, creamy, tangy, irresistible crumbles of goat cheese.
I am normally not into eggs at all, especially scrambled. But the combination of my inspiring goat-cheese-laden trip eats and my new one-way BFF Shauna, author of Bread and Wine, who writes about her love for barely-cooked scrambled eggs with goat cheese, was enough to make me think I might need to reconsider my scrambled egg snobbery.
What resulted from these multiple sources of inspiration was these super soft, barely cooked scrambled eggs with a nice creamy hunk of tangalicious goat cheese floating on top and just barely melting their creamy way into those velvety eggs. I am a changed woman. And we’re not stopping there. These dreamy creamy eggs call for a vibrant something with lots of flavor to compliment their overwhelmingly delicious and subtle mouth bite. That something is this kale salad which is the easiest and best thing you could ever do to kale: chop it up really finely, toss it with sun dried tomatoes, pumpkin seeds, and a spoonful of pesto. The combination of the salty, herby veggies with the barely scrambled eggs and tangy goat cheese is perfect for single-person lunches and dinners on the fly. I know how you roll.
Although the goat cheese scrambled eggs are obviously the most important, there is lots more going on in our house this week.
- Kitchen cabinets! They started install yesterday and they’ll finish today and we’ll have a video for you very soon. I am dyyyying to show you how it looks. We went with clean, white door styles and I am so incredibly in love.
- Countertops – oh me oh my. What a beast of a decision that I was totally unprepared for as a person who knows nothing about remodels and kitchens and adult life things! But finally now we’ve settled on a surface and I’ll show you that – that meaning a 2 inch x 2 inch sample (seriously? is that supposed to be helpful?) – in the next video very soon.
- We’re packing up and heading out soon for a fun weekend at Chopped Con! I know I’ll be seeing lots of you there – woot! I’ll be the one passing out little tubs of free goat cheese.
- 2 cups chopped kale
- ¼ cup julienne sun dried tomatoes
- 1 tablespoon pesto
- 1 tablespoon pumpkin seeds
- 2 eggs and 1 egg white
- 1 ounce goat cheese
- Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Drain excess water. Toss the kale, tomatoes, pumpkin seeds, and pesto together in a large bowl.
- Eggs: Preheat a nonstick skillet to medium low heat. Gently pour the eggs and egg whites directly onto the pan and let them sit for a minute or two. Gently drag your spoon across the eggs - they should be starting to cook a little bit. Repeat this process, gently dragging the spoon across to pick up the cooked egg bits, until the eggs are just BARELY done. They should look soft and almost a little bit wet. You shouldn't really be able to smell them. <--- I'm weird about the smell of scrambled eggs, but usually by cooking them low and slow you can avoid it altogether. Toss a piece of goat cheese into the eggs, stir once more to melt it a little bit, and serve your eggs on a plate with your salad. Yum!