Scrambled Eggs – Variations on a theme
One of the things I hated about going Keto the first time was just how little variation my breakfasts became. Eggs and bacon, eggs and sausage, eggs and eggs and eggs… you can see where I’m going with this, right?
I don’t like to think of myself as a fussy eater, I just know what a like. (chuckle) I didn’t even truly like eating eggs or drinking coffee until I was in college when it was all I could afford to eat on the food plan I was on. Eggs were cheap, coffee was bottomless but tea was not. I learned to like coffee, and I was told to order either omelets (if I had a little money to spend) or get my eggs cooked over medium because the scrambled eggs were made with powdered eggs.
I don’t know how true that was but what I do know is that the cooks in the cafeteria could do scrambled eggs correctly – it was all that time sitting on the buffet table that turned them into rubbery, inedible lumps of protein. Fried eggs were done on order, so they had less time to overcook.
Today I found a recipe for Scrambled Eggs with cream cheese and chives that sounded yummy (and more importantly would use up something in the refrigerator) so off I went to make some breakfast.
Alas, with no fresh chives available, and unable to find the cream cheese, I had to improvise – with goat cheese and Fox Point (a Penzey’s blend with chives, shallots, and garlic as the main ingredients, and fabulous on eggs). So here is a Variation on a Theme recipe – Scrambled Eggs with Goat Cheese and Fox Point.
Variations
You can play with the type of cheese – Cream Cheese, Goat Cheese, Feta, Gorgonzola, or Bleu cheese would all work well with this.
You can vary the seasoning – Italian Seasoning, Herbs de Provence, fresh Chives, Cilantro, a teaspoon of olive tapenade, some chopped Kalamata olives, minced shallots, or a bit of cayenne if you like it a bit spicier.
Eric suggested Bleu cheese and Bacon bits – which made me think of how good that would be paired with steak tips for a steak and eggs breakfast!
Yields 2 servings
10 minPrep Time
6 minCook Time
16 minTotal Time
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Ingredients
- 4 large eggs
- 2 ounces goat cheese, crumbled
- 1/2 teaspoon Fox Point seasoning blend
- 1 Tablespoon unsalted butter
- salt and pepper to taste
Instructions
- In a bowl whisk together the eggs, the goat cheese, Fox Point, and salt and pepper to taste.
- Melt the butter in a medium-sized heavy skillet over moderate heat. Add the egg mixture and cook, stirring, for 4 to 6 minutes or until the eggs are cooked through.
- Serve the eggs sprinkled with a little more Fox Point, or some fresh chives if you have them.
Notes
!Variations
You can play with the type of cheese - Cream Cheese, Goat Cheese, Feta, Gorgonzola, or Bleu cheese would all work well with this.
You can vary the seasoning - Italian Seasoning, Herbs de Provence, fresh Chives, Cilantro, a teaspoon of olive tapenade, some chopped Kalamata olives, minced shallots, or a bit of cayenne if you like it a bit spicier.
Eric suggested Bleu cheese and Bacon bits - which made me think of how good that would be paired with steak tips for a steak and eggs breakfast!