scrambled eggs with goat cheese and chives

25 May

Brunch is a really inexpensive and pretty stress-free way to entertain.  I had some people over for brunch this past weekend and when I am entertaining I like to keep the cooking as simple as possible.  I made scrambled eggs, potato hash, and put out some fresh fruit with yogurt and granola.  Oh! And there were some cranberry coffee bars, but we will discuss those bars at a later date….

I am extremely particular about my scrambled eggs.  I absolutely hate it when eggs are over-cooked.  I almost never order scrambled eggs in a restaurant for fear they will be too tough.  Nothing is worse than dried out, tough scrambled eggs.  Making scrambled eggs is an easy and economical way to cook for a large group of people.  **Side note-if you are looking for good scrambled eggs at a restaurant,  one of the only acceptable places to order them is Westville.  They make a very nice scramble**

Let’s talk about the actual eggs for a minute.  It’s quite simple: use good quality eggs.  I am a big believer that we are what we eat, and eggs that are massive and pumped up with hormones scare me.  I buy my eggs at the farmer’s market.  Although they can be a little more expensive at the store, I think they are worth it and really it’s an inexpensive way to cook protein.  I have purchased eggs from a few of the stands, but after cooking this weekend, I think the best ones are from Flying Pigs Farm.  The yolks are deep orange in color and the eggs actually taste like eggs.

Scrambled eggs:

Remove goat cheese from fridge and bring to room temperature.  In a large bowl, whisk together eggs, salt, pepper.

Pour eggs into non-stick pan over medium-high heat.  I am not an advocate of non-stick pans, but I own one so I can cook eggs.  It really makes cooking eggs much easier than trying to cook them in a regular pan.  The trick to not over cooking your eggs is to constantly stir them in the pan.  Keep watching them to make sure no part of the eggs is sitting on the pan for too long.  When they are starting to cook up but are still runny, fold in goat cheese.  Remove from pan, top with chopped chives.

Grocery Bill for Scrambled Eggs:

  • 2 dozen eggs from farmer’s market: $12.00
  • 2 logs of goat cheese from vermont creamery (I’m a big fan of this goat cheese.  It’s mild in flavor but incredibly creamy). $6.00
  • 1 bunch fresh chives from farmer’s market $1.25

Grand Total: $19.25/11 people= $1.75/person

Happy Brunching!

More brunch photos….


dreamy photo of fruit


4 Responses to “scrambled eggs with goat cheese and chives”

  1. olivia May 25, 2010 at 10:07 am #

    Those eggs were SERIOUSLY PERFECT.

  2. S May 25, 2010 at 5:59 pm #

    Thank you for reminded me of how good eggs are supposed to taste!

  3. AC May 26, 2010 at 11:42 am #

    yum times a million – i want more of those eggs pronto!

    • Deb June 16, 2010 at 10:27 pm #

      I love eggs for dinner too! Can’t wait to try this. Is there a difference in the farmers market eggs and grocery store eggs? Beautiful photos btw! 🙂

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