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.
Moooore please.
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.
Goat Cheese Scrambled Eggs with Pesto Veggies
Prep Time: 5 mins- Cook Time: 5 mins
- Total Time: 10 minutes
Yield: 1
Print Recipe
Pin RecipeDescription
These Goat Cheese Scrambled Eggs with Pesto Veggies are super simple, healthy, and colorful – a perfect quick and easy meal for busy weeknights.
Ingredients
- 2 cups chopped kale
- 1/4 cup julienne sun dried tomatoes
- 1 tablespoon pesto
- 1 tablespoon pumpkin seeds
- 2 eggs and 1 egg white
- 1 ounce goat cheese
Instructions
- 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!
I’m glad to live in a country where we have a variety of cheeses.
The goat cheese is very good . I invite you a taste the cheese of La Mancha (Spain ) : are strong, dry accompanied by a good wine from Rioja 🙂
Thanks for the comment Carme!
I loooooove goat’s cheese! I’m definitely going to try this recipe. Do you think it will work with goat milk’s brie? That’s what’s in my fridge right now…
Oh, and try goat cheese in a quiche with sautéed leeks and sun dried tomatoes! It’s the best 🙂
wait, what? goat’s milk brie? Mind blown.
I actually can’t stand goat cheese! Actually, I don’t like most cheeses– weird, I know!
But, I LOVE sun dried tomatoes, pesto, kale, and all the other amazingness in this dish! Beautiful.
★★★★★
how dare you!!!!! just kidding. All are welcome here. 🙂
Bjorkolio,
Computer issue alert: In the past, when I started to type “pinchofyum” into the search bar (or whatever it is called), I would only have to type in “pi” and the rest of it would fill in. (My iPad would list you right under “pinched nerve.”) Now, it doesn’t do that on my iMac or iPad and I have to type in the whole name. I don’t know why, but since it is happening on two of my devices, I thought it might be happening to other people and if they are trying to find you, they might have trouble.
I will pass it on to The Boss.
Luckily I have all of these ingredients in my fridge right now. Making immediately!
Yes! Bring me all the goat cheese.
I would eat this!
I love warm goat cheese. In scrambled eggs, on top of a salad, on top of a burger. YUM
I’m studying to become a teacher and I have to look up spelling stuff all. the. time. because I’m just never 100% sure I’m right!
I love goat cheese and pesto – so this must taste pretty spectacular! Gorgeous pictures as well, love the dark background! And the egg shot looks sososo good!
Thank you! playing around with new backgrounds this week!
I’m not a big egg eater. I’ll do an omelet if it has chorizo and feta in it. Somehow I think goat cheese would really make eggs better. I’d love to try it. Just not certain I can get my husband to eat it… (he’s around all the time since we’re retired.)
Mmmm! Chorizo! yes please!
THIS is my kind of dinner! And LOL @ the “San Fransisco incident”. Hehehe. Some words you just plain don’t know how to spell! You do fine, though, and are obvs a VERY smart girl. I won’t hold it against you. 🙂 Just wait until I start blogging again with my new, less-improved brain! It’s going to get real yo! 🙂
★★★★★
Hahaha – thanks Rachael! 🙂
But Shauna is my one way BFF! 😉
Yay for countertops and cabinets! I know this one’s all about the goat cheese for you, but for me, its the eggs and greens! Call me strange but I love them both. Have an awesome time at Chopped Con!
I love eggs. I eat a lot of them. They seem to like me too. Boy howdy am I glad to read about the barely cooked scrambled eggs. It isn’t raw scrambled eggs folks,. The eggs are cooked, but they aren’t murdered into dry rubbery desiccated lumps. I am laughing at myself here. Obviously I am tired of over cooked scrambled eggs. Gak. I live in the Pacific NW in a rural area. Goat cheese reigns and it rocks. So needless to I am loving your blog post.
Yes! thank you Carol!
I love this breakfast idea! The pictures look so amazing! Thanks for sharing
Mmmm this looks amazing! Goat cheese is one of the greatest things in the whole entire world.
Yes the goat cheese is a given. It’s that vision of a piece of dark chocolates with peanut butter slathered all over that got me going and I WILL be copying!
Goat cheese is LIFE!
We recently got goat cheese at work and it completes me. Of course, having it come from an amazing small farm helps, but every single one of their cheeses is amazing. I bought a fabulous chèvre last week and well…let’s say it gets crumbled into every single omelet. Every morning.
As it should. 🙂
Just curious – Is there a typo in the Cholesterol amounts?
I don’t think so – egg yolks are pretty high in cholesterol.
I am also positively obsessed with goat cheese! It makes picking something off a menu really easy – oh it has goat cheese? I’ll take that then. I’m excited to try this and any other recipe you may post with goat cheese in it. 🙂
P.S. – I don’t want to blow your mind or anything, but it is really, really easy to make goat cheese (chevre).
No it’s not. You’re lying. Seriously?!?! I must research.
Had this last night for dinner with some fresh baked bread – OMG – so good and soooo easy! As if I didn’t already love all things kale and goat cheese (yeah, I spread the extra on the hot bread…)
This is a keeper!
★★★★★
Yum yum yum! thanks for the comment Shannon!
your last 3 posts i can’t read – when i click on them, i get this message:
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The requested document was not found on this server.
Web Server at @[email protected]
Hey Sara – thanks for letting me know. We’ve had some server problems lately and the site was down for a while – maybe that was it. If it happens again you can always shoot me an email, tweet, or Facebook message. Thank you! 🙂
My favorite Goat Cheese recipe;
1 Large portion of Zenube Creek Goat Cheese
1 Medium Portion == Anything else you might have
Stir Up and Enjoy
laughing out loud. You get me. Thanks Ed!
Lindsey, Can you suggest a non-goat cheese to substitute in the Goat Cheese Scramble with Pesto Veggies recipe? I wish I shared your love of goat cheese, I’ve tried, but alas…..not.
On another note for the goat cheese lovers….Jeni’s Splendid Ice Creams (jenis.com) makes a Goat Cheese with Red Cherries Ice Cream plus many, many other flavors of ice cream, frozen yogurt, sorbet etc. Jeni’s Pistachio Honey Ice Cream is one of my favorites!
Sharon, if you like Feta it makes an excellent substitute.
Agreed!
Oh my gosh THAT ICE CREAM! And yes to the recommendation of feta!
And now it’s awkward because I have to drop everything and go and make this IMMEDIATELY. Gasp! This looks so salaciously gorgeous. I just love your blog! Also, I too have made many mistakes due to being distracted by a) chocolate and b) peanut butter. Hugs! x
★★★★★
😀 thanks Adwoa!
Hi Lindsay, Am I seeing capers in your dish as well? This looks lovely – can’t wait to try.
Just made this – (sans capers) for breakfast and it was great! My husband wasn’t too sure it was breakfast food but we both enjoyed the flavors and textures very much!
I love hearing that! Thanks for the comment Christina!