Scrambled Eggs & Herbed Goat Cheese Toast

Soft, custardy scrambled eggs set atop toasted bread and addictive herbed goat cheese. A simple, yet stunning dish that’s super delicious! A breakfast and brunch-time hit - or a perfect mid-day snack.

If you can't already tell, Eggs on Toast has kinda been my jam this past month. This time we're taking soft, custard-like scrambled eggs and sliding them atop freshly toasted bread. And if fresh bread doesn't already make you weak at the knees…try slathering it with soft, herbed goat cheese.

Yes, please. For some extra freshness, I like to pile the dish high with citrusy greens. It's a breakfast or brunch fit for a queen (or king). And frankly, it could hold its own for dinner as well. An added bonus is that the scrambled eggs make this dish easily scaleable for when you're feeding a crowd – so say hello to a stress free brunch with family and friends!

Herbed goat cheese is one of my favorite kitchen tricks. And it's honestly dead simple. Start with your favorite soft goat cheese, and then toss in some of your favorite fresh herbs. I particularly like dill and chives. Mix it about until you have a soft, fluffy and herby cheese. It's addictive. Consider yourself warned.

INGREDIENTS

• 1 teaspoon butter
• 4 eggs
• Pinch of salt + several cracks of black pepper
• 2 thick slices of bread (gluten free, if desired)
• Optional - 2-3 tablespoons Easy Tomato Sauce (recipe below)

Herbed goat cheese:

• 3 tablespoons goat cheese
• 1 1/2 teaspoons fresh dill
• 1 1/2 teaspoons chives
• Salt + pepper, to taste

Lemon dressed greens:

• 2-3 handfuls of fresh greens
• 1 tablespoon + 1 teaspoon lemon juice
• 1 tablespoon olive oil
• 1/4 - 1/2 honey, to taste
• Salt + pepper, to taste

DIRECTIONS

1. First prepare the herbed goat cheese. Place the goat cheese in a bowl. Chop dill and chives and add to the goat cheese. Mix with a spoon until well incorporated. Season with salt and pepper to taste.
2. Next, prepare the dressing for the greens. Put the lemon juice and olive oil in a small bowl. Whisk to incorporate. Season with liquid sweetener and salt and pepper to taste. Set aside.
3. Heat a non-stick frying pan over low heat. Melt butter. Whisk eggs well in a separate bowl. Add salt and pepper then whisk to incorporate. Pour the egg mixture into the frying pan. As eggs start to set, occasionally push the eggs around the pan to mix the runny eggs with the cooked bits. Once cooked to your liking, remove immediately from the heat. Avoid overcooking.
4. Toast bread, then spread on half the herbed goat cheese onto each slice. Transfer the scrambled eggs on top. Toss the greens with the dressing, and then pile greens on top of eggs. Serve with a side of tomato sauce. Enjoy warm.

Notes:

Cook your eggs on the lowest heat your stove will allow. This allows you to get softer eggs, once cooked. Stirring the eggs occasionally, will allow them to form larger pieces (vs. smaller ones).