The Creamiest Scrambled Eggs (with Goat Cheese)
Total Time
25 minutes
Prep Time
15 minutes
Cook Time
10 minutes
Rating
4.9 out of 5 stars
(40)
Ingredients
4 servings
- 8 large eggs
- ⅓ cup whole milk or milk of choice
- Pinch of fine sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 3 cups baby spinach, roughly chopped
- 4 ounces goat cheese, crumbled (about 1 cup)
- ½ cup chopped green onion, mostly green parts
- ⅓ cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- Optional, for serving: flaky sea salt for sprinkling on top, toasted whole-grain bread
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Preparation
Chef’s notes
Storage suggestions:
These scrambled eggs are best enjoyed immediately, but will keep in the refrigerator, covered, for up to 3 days. Gently reheat in the microwave before serving (don’t overdo it).
Change it up:
The goat cheese is essential, but you can easily omit the other mix-ins (spinach, green onion, and sun-dried tomatoes) for more simple eggs. You could replace the spinach with baby arugula, or fold in any prepared vegetables at the end. Fresh, leafy herbs would be nice here, such as basil, dill, parsley, or cilantro.