How about eggs for dinner tonight? I’m in love with these creamy scrambled eggs. This is all-season comfort food right here, and an excellent recipe to keep on rotation for busy weeknights. These scrambled eggs will make a great impression at brunch, but they’re also simple enough to serve on a regular morning.
If you take nothing more away from this recipe, remember this: Goat cheese in scrambled eggs is a very good idea. It’s heavenly. Luxurious. Sophisticated. So easy and delicious, it feels like cheating.
The inspiration for these eggs came from the burst cherry tomato, basil and goat cheese scrambled egg toasts in my cookbook. It’s one of my favorite breakfast recipes in the book (ok, they’re all my favorite).
I wanted to change it up and use some ingredients that are more seasonless, like spinach and jarred sun-dried tomatoes. I used a generous amount of green onion, which is mild and offers just enough addictive allium heat without overwhelming more delicate flavors. It’s just delightful.
Ultra Creamy Scrambled Eggs
Four reasons to love this scrambled egg recipe:
- These eggs are luxurious and irresistibly creamy, thanks to the choice/amount of milk, cooking method, and most notably, the goat cheese stirred in off the heat. Serious Eats offers a full rundown on liquids and cooking method if you’d like to learn more.
- This recipe is versatile. Change up your mix-ins to use up the languishing veggies in your vegetable drawer. If they’re the type of leafy green or soft veggie that cooks quickly (like arugula, mushrooms, or zucchini), just cook them until tender in place of the spinach. If you’d rather roast your vegetables or use leftover cooked vegetables, simply stir them in with the goat cheese at the end.
- This recipe is foolproof. If you have been disappointed by your scrambled eggs in the past, I’m confident you’ll love these. Cooking over medium-low offers you more time to decide when to remove the eggs from the heat. Even if you accidentally overcook your eggs a bit, the goat cheese is so creamy that it’ll make up for it.
- This protein-rich main dish comes together in under 25 minutes. And you’ll spend less than 10 minutes standing at the stove. Serve it with toast and maybe the simplest of side salads, and you’ll be eating happy.
Please let me know how you like this recipe in the comments! I love to hear how my recipes turn out in your kitchen.
Looking for more scrambled egg recipes? Here are a few delicious options:
- Perfect Frittatas (including traditional stovetop-to-oven frittata method and easy baked options)
- Simple Breakfast Quesadillas
- Vegetarian Breakfast Burritos (with freezer option)
- Austin-Style Migas with Black Beans
- Arugula and Cremini Quiche with Gluten-Free Almond Meal Crust
The Creamiest Scrambled Eggs (with Goat Cheese)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Vegetarian
The best scrambled eggs recipe ever! Learn how to make outrageously creamy scrambled eggs with goat cheese. Cook these eggs for breakfast, brunch or dinner. Recipe yields 2 large or 4 smaller servings (this recipe is easily halved).
- 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
- Crack the eggs into a large bowl. Add the milk, salt and about 10 twists of black pepper. Whisk until the mixture is thoroughly combined and pure yellow. Be sure to have your remaining ingredients prepped and ready, because this recipe comes together quickly once you start cooking.
- Warm a medium skillet over medium heat. Add the butter and let it melt.
- Add the spinach and cook, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green, about 1 to 2 minutes.
- Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
- Remove the skillet from the heat. Add the goat cheese, green onion and sun-dried tomatoes, and gently stir to combine. Divide the mixture into bowls. Sprinkle lightly with optional flaky sea salt, and serve with toast if you’d like. Serve promptly.
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.