The ultimate in comfort food in my opinion, but I do know I’m a bit odd. Things I hate include firmly scrambled eggs, and I absolutely love the flavor of goat cheese. This little simple dish hits the spot for a fast lunch more often than I’d like to admit. Pair these with whatever toast you like, some bacon or ham if you have it, a half grapefruit (my personal choice), or use them as an elegant topping for a little crostini, with a garnish — chopped chives, caviar, whatever you like/can afford. For the latter use, two eggs will top at least a half-dozen crostini.
Yield: One portion
- 2 eggs
- A generous 1-inch thick slice from a soft goat cheese log
- Salt and freshly ground pepper
- A pat of butter for the pan
Break the eggs into a small bowl, and add the cheese. Season with salt and a good strong grinding of pepper, to your taste. Use a small heat-proof silicone spatula to mix the eggs and break up the cheese a bit. Heat the butter in a small non-stick pan over low heat. When the butter is foamy, pour in the egg mixture. Let it sit, over low heat, for about ½ a minute or until the eggs start setting a bit. Gently start folding the bottom up over the runny top, and continue doing so until the eggs are just set and cooked to your liking. The cheese will all melt into the eggs, and keep them beautifully soft. I usually just turn off the flame completely, and let them sit while I butter my toast. Yum!
Note: if you want to double the recipe use a larger pan, 8” instead of the 6” one I’ve pictured.