Herbed Scrambled Eggs

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Morning! Wow, yes it’s morning and I’m blogging — we can all thank the fire alarm testing that happened way to early this morning. There isn’t enough coffee and/or chocolate to make up for that just in case you were wondering. Even poor Primal Puggle is still displeased over the whole thing {however, the carrots she was given after made up for it a little ;)}

And oh my bacon it was 80 degrees yesterday — YES! But it is officially black fly season {as of Saturday … when I got a million black fly bites} which is the only down side. Hopefully I won’t have any epic “I was eaten alive by bug” pictures to share this summer {toes crossed!}. And now that you have all that random information about the inner goings of my Tuesday morning let me give you the 411 on these yummy breakfast {or lunch or dinner}.

This recipe is designed to pair with the Steak, Goat Cheese and Raspberry Salad I posted last week. It’ll use up some of your leftover goat cheese and your walnuts. For me personally after making this and the Salad I still had half a stick of goat cheese left which is why I have a third recipe heading your way on how to use up at least another 1/4 of the tube. Of course said third recipe will have multiple options so if you’re sick of goat cheese {or just don’t like goat cheese} don’t worry – I’ve got you covered!

If you want more information on my feelings about goat cheese / dairy / cheese make sure to read the Salad Post!
But as a quick sum up: It’s grey area, if your body is OK with it I see no shame in having some whenever you’re feeling like a treat! That being said, please don’t eat an entire 8oz in one sitting and say “well Liz said it was OK” because a.) you should have invited me over for some – sharing is caring when it comes to goat cheese and b.) moderation! That one tube is expensive{ish} so make it last!

And don’t forget to check the bottom of the post for what you can pair this with for meal planning! Also – as always the herbs I picked are my favorites, but if you like different herbs or have different ones on hand just use them! It’s all going to taste good!

Herbed Scrambled Eggs

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• Author: Liz
• Prep Time: 5 mins
• Cook Time: 5 mins
• Total Time: 10 mins
• Yield: 2-3
• Category: Breakfast

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Ingredients

• Fat of choice
• 5 eggs, cracked and beaten in a bowl
• 1 tsp. dried dill
• 1/2 tsp. dried basil
• 1/2 tsp. garlic powder
• Salt + pepper
• 1/4 {8oz} container of goat cheese, crumbled
• Raw chopped walnuts, to taste {optional}

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Instructions

1. Get a medium sized skillet heating with your favorite fat on the stove.
2. Crack your eggs into a bowl and beat well {I like to add a small splash of water to mine!}.
3. Add your dill, basil, garlic powder and salt + pepper into the bowl and beat well again.
4. When your pan is hot, add in your eggs and start to scramble them.
5. When they’re almost all the way cooked to your liking, turn off the heat and add in the goat cheese and mix it all around.
6. Plate it up and add some raw chopped walnuts on top if you’d like!
7. Serve with your favorite breakfast meat or some fruit and enjoy!

Meal Plans Well With:
Steak, Goat Cheese and Raspberry Salad – Great use of your goat cheese and walnuts!
Egg Muffins – You can make a big batch of egg muffins and while those are cooking you can make this and store in the fridge for a different day!
Sweet Potato Rounds – If you wanted to make this a dinner, you could serve it with Sweet Potato Rounds for something fun and then save the leftover rounds for lunch or breakfast the next day!

Alright you crazy kids, I’m off — so don’t forget to come say hi to me on social media or in the comments below!

xo!