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Herbed Scrambled Eggs with Goat Cheese on Sourdough Recipe

Name: Herbed Scrambled Eggs with Goat Cheese on Sourdough
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh basil, chopped; 8 large eggs; 4 ounces goat cheese, crumbled; 4 slices sourdough bread; 1/4 teaspoon black pepper; 1 tablespoon olive oil; 1/4 teaspoon salt

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This is a yummy breakfast of soft eggs mixed with herbs and creamy goat cheese. It's put on top of warm, crispy sourdough bread. It's easy to make and tastes very good!

Ingredients

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

8 large eggs

4 ounces goat cheese, crumbled

4 slices sourdough bread

1/4 teaspoon black pepper

1 tablespoon olive oil

1/4 teaspoon salt

Method

Wash and chop the parsley and basil into small pieces, and crumble the goat cheese.

Heat a nonstick skillet over medium heat and add olive oil to coat the bottom.

In a medium bowl, crack the eggs and add the chopped parsley and basil. Season with salt and pepper, then whisk together.

Pour the egg mixture into the skillet. Scramble the eggs gently, stirring and folding over with a spatula, until they are just set but still moist, about 3 minutes.

Remove the skillet from heat and gently fold in the crumbled goat cheese, allowing it to slightly melt into the warm eggs.

While the eggs are cooking, toast the sourdough bread slices until golden and crispy.

To serve, place the herbed scrambled eggs on top of the toasted sourdough slices. Optionally, garnish with additional herbs or a sprinkle of pepper.

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