Goat’s cheese and chive scrambled eggs

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Goat's cheese and chive scrambled eggs

Okay, before I begin, let’s just mention the elephant in the room: it’s seriously hard to make scrambled eggs look pretty. Forgive me.

Okay? Great.

I don’t tend to make much effort at breakfast time. By the time I roll out of bed, get ready and check my emails, the morning seems to have disappeared and I figure I may as well just wait until lunchtime to make anything. So either breakfast is just skipped altogether (I know, I know, it’s the most important meal of the day), or it consists of a super quick bowl of cereal or a banana. However, when I do force myself to actually cook something, I always really enjoy it. A greasy fry-up isn’t exactly a healthy way to start every single day though, so here’s a slightly healthier version – goat’s cheese and chive scrambled eggs.

Goat's cheese and chive scrambled eggs

I always find that eggs can get a bit samey, so I like to add extra ingredients to make them a bit more interesting. In this version, the chives give a slight oniony taste and the goat’s cheese melts through the eggs to help keep them moist and creamy (I can’t stand rubbery scrambled eggs) – cooking the eggs slowly over a very low heat also helps. Perfect with a slice of toast.

Goat's cheese and chive scrambled eggs

What do you like to eat for breakfast? I like the occasional bowl of porridge, but I’d love some other hot breakfast ideas that can be made in just a few minutes – the sort of thing I can make while still bleary eyed with my hair sticking out at odd angles (moreso than usual anyway). Ideas please!

Goat’s cheese and chive scrambled eggs
Recipe Type: Breakfast
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 2
  • 4 eggs
  • 3tbsp milk
  • Salt
  • Black pepper
  • 10g butter
  • 40g soft goat’s cheese, crumbled
  • 1tbsp fresh chives, chopped
  1. Lightly beat the eggs with the milk and season generously.
  2. Melt the butter in a frying pan, and then turn the heat down quite low. Add the egg mixture, and cook gently for a few minutes. When the mixture begins to solidify, mix it gently with a wooden spoon to scramble. Continue to cook over a low heat for a couple more minutes, stirring continuously, until the egg is nearly cooked (it should be creamy, but not look completely wet and raw).
  3. Add the crumbled goat’s cheese and chopped chives, and more seasoning if desired (taste it first). Cook for 1 minute further, until the cheese has melted and the mixture is fully cooked. Serve immediately.

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  1. I’ve added cream and other kinds of cheese to scrambled eggs, but not goats cheese- nice suggestion! I find that things made ahead of time are the easiest in the bleary-eyed mornings- overnight soaked steel cut oats, or peanut butter granola (to be mixed with yogurt, banana, berries, etc). I also love frying up some potatoes and then tossing them with a white bean pesto spread. Yum!

  2. On the contrary I feel you have done a wonderful job with the scrambled egg clicks…the pictures are bright and colorful and certainly tempting :)
    Would love that plate for my breakfast.

  3. At first, I kind of thought “Blasphemy!” because I’m a serious scrambled egg traditionalist. But goat cheese is my most favorite thing on this planet so I can take a little egg change-up. :) Especially if it involves goat cheese.

  4. Well, you definitely aren’t the only one skipping breakfast. :) I usually eat leftovers from the night before, if anything, but I’ll occasionally go for oatmeal with nuts and dried apricots or some cottage cheese with pepper and chopped parsley. These eggs sound great–for the weekend, which is the only time I ever eat eggs for breakfast!