Eating Pegan | Scrambled Eggs with Tomatoes, Herbs, and Goat Cheese

Scrambled Eggs with Tomatoes, Herbs, and Goat Cheese

8 large eggs
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
2 tablespoons filtered water
1 tablespoon clarified butter or ghee
1 small tomato, roughly chopped
2 ounces soft goat cheese
1⁄4 cup fresh herbs (chives, thyme, parsley, dill, oregano), roughly chopped

  • Step 1 : In a large bowl, whisk together the eggs, salt, pepper, and water.
  • Step 2 : In a large nonstick skillet, warm the butter over medium heat until shimmering. Add the egg mixture and stir with a wooden spoon until the eggs form soft curds, about 3 minutes.
  • Step 3 : Fold in the tomatoes and remove the pan from the stove. Gently fold in the goat cheese and herbs, divine among four serving plates, and serve immediately.
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