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I made it today for lunch, and it was fantastic! I replaced the dried tomatoes for regular ones… I loved the goat cheese melted in the eggs, so yummy!!!
Julieta
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
- Total Time: 10 minutes
- Yield: 1 1x
Description
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!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: Breakfast
- Cuisine: American
Keywords: goat cheese scrambled eggs, pesto veggies, scrambled eggs
This is so amazing, the texture is heavenly. I will be making this all the time now
Just made this for brunch for my boyfriend and I and we absolutely loved it! I had plenty of kale and goat cheese left over this week, and I always have eggs and pumpkin seeds on hand, so I instinctively knew this would be a great way to use my leftovers and boy did it deliver. I made the walnut pesto from the mushroom penne recipe and it was absolutely perfect for the kale salad to go with the eggs. Overall itās the perfect recipe to make when I want a quick and easy but still delicious breakfast at home, especially when itās freezing outside and Covid cases are surging so weāre going out less and staying in more. Thank you!!
Do you make your own pesto for this salad ?
We used store-bought pesto here, but our kale pesto would also be yummy!
There is something about goat cheese and eggs that fills my little heart with joy. I love the idea of pairing it with pesto veggies. I live in Oakland, and goat cheese is featured a lot on menus, I didnāt notice until you pointed it out. I would love to know where I can get the salad you describe. It sounds delicious.
Not a fan of Pesto veggies but definitely a fan of Goat Cheese and Eggs! I don’t mind compromising. I hope my cooking ends up like the images you took! But probably not I guess!
I made it today for lunch, and it was fantastic! I replaced the dried tomatoes for regular ones… I loved the goat cheese melted in the eggs, so yummy!!!
Hi, I just had to say how amazing this recipe looks. I love the use of greens and vegetables to balance out the protein of the egg. It looks super tasty š
Thanks, Renee! It’s just as tasty as it looks. š
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I made this for dinner last night, it was perfect! That kale salad was blow my mind good. I have all kind of ideas about using it for other side dishes. I was is in need of a super simple and healthy meal for one and this fit the bill. Thanks, Lindsay for all the great recipes!!
Thanks for the comment – I’m so glad to hear that you liked it Paige!
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!
Hi Lindsay, Am I seeing capers in your dish as well? This looks lovely – can’t wait to try.
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
š thanks Adwoa!
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!
Oh my gosh THAT ICE CREAM! And yes to the recommendation of feta!
Sharon, if you like Feta it makes an excellent substitute.
Agreed!
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!
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 @domain_name@
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! š
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!
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. š
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.
Just curious – Is there a typo in the Cholesterol amounts?
I don’t think so – egg yolks are pretty high in cholesterol.
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 chĆØvre last week and well…let’s say it gets crumbled into every single omelet. Every morning.
As it should. š
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!
Mmmm this looks amazing! Goat cheese is one of the greatest things in the whole entire world.
I love this breakfast idea! The pictures look so amazing! Thanks for sharing
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!
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!
But Shauna is my one way BFF! š