This post is about eggs and kale too, but really, it’s about the goat cheese.
The creamy, tangy, soft and crumbly goat cheese.
Do you guys love goat cheese so much? and you can’t stop putting it on every single food you eat in order to continue sneaking it into your mouth 24/7? I knew it I knew it I knew it. We are food twins with an obsession for goat cheese.
GOAT CHEESE SCRAMBLED EGGS WITH PESTO VEGGIES
Prep time:
Cook time:
Total time:
Serves: 1
Recipe modified from: pinchofyum
Ingredients
- 2 cups chopped kale
- ¼ cup julienne sun dried tomatoes
- 1 tablespoon pesto
- 1 tablespoon pumpkin seeds
- 2 eggs and 1 egg white
- 1 ounce goat cheese
Instructions
- Pesto Veggies: Chop the kale into fine, small pieces. Soak the sun dried tomatoes in water for a few minutes to soften if they were not packed in oil. Drain excess water. Toss the kale, tomatoes, pumpkin seeds, and pesto together in a large bowl.
- Eggs: Preheat a nonstick skillet to medium low heat. Gently pour the eggs and egg whites directly onto the pan and let them sit for a minute or two. Gently drag your spoon across the eggs - they should be starting to cook a little bit. Repeat this process, gently dragging the spoon across to pick up the cooked egg bits, until the eggs are just BARELY done. They should look soft and almost a little bit wet. You shouldn't really be able to smell them. Usually by cooking them low and slow you can avoid it altogether. Toss a piece of goat cheese into the eggs, stir once more to melt it a little bit, and serve your eggs on a plate with your salad. Yum!
Photo Credit: pinchofyum