Goat’s cheese and chives scramble on seeded wholegrain

Goat’s cheese and chives scramble on seeded wholegrain

By
From
Breakfast: Morning, Noon & Night
Serves
2
Photographer
Danielle Wood

This lovely soft scramble on toast is extremely comforting and often made when we have guests as an alternative breakfast. I also quite happily eat this for lunch on a summer’s day with a watercress salad.

Ingredients

Quantity Ingredient
4 eggs
salt
black pepper
10g butter, plus extra for buttering the toast
120g soft goat’s cheese
1 tablespoon fresh chives, snipped
2 slices seeded wholegrain bread

Method

  1. Lightly beat the eggs in a bowl with a dash of water to loosen the mixture. Season to your liking; I like to season generously.
  2. Melt the butter in a frying pan, add the beaten eggs and turn the heat down to low. This helps the scramble stay silky. When the eggs start to solidify, crumble in the goat’s cheese and stir intermittently. Take the scramble off the heat when it is almost cooked through; it should still look creamy and not too solid. Add the chives and stir to combine. Toast and butter the bread, and top with a large spoonful of scramble. Lovely served with some tomato chutney.
Tags:
breakfast
brunch
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