These creamy Goat Cheese Scrambled Eggs (chèvre eggs) are soft, fluffy, and packed with flavor. Seasoned simply with fresh herbs, salt, and pepper, they’re surprisingly easy to make and instantly upgrade your breakfast.
Scrambled eggs are a breakfast classic with lots of opinions about how they should be cooked. Whether you prefer them well done or soft and creamy, adding goat cheese is a simple way to make them tastier and more luxurious.
Goat cheese (chèvre) adds a subtle tang and silky creaminess. Add it at the end of cooking so it melts into the eggs without making them greasy. The result is tender, never dry or rubbery, and full of savory depth.
What is the difference between goat cheese and chèvre?
“Goat cheese” is a general term for any cheese made from goat’s milk. “Chèvre” is the French word for goat and is commonly used to describe soft, fresh goat cheese in particular. In everyday use the terms are often interchangeable.
What does goat cheese taste like?
Goat cheese has a distinctive flavor that can vary by region and production method. It is typically mild and creamy with a bright, slightly tangy finish. Its texture melts beautifully and it pairs well with salads, pizza, pasta, and as a spread on cheese boards. You’ll also see goat cheese whipped, crumbled, fried, or flavored in many recipes.
Ingredients
Everything you need to make these creamy goat cheese scrambled eggs:
- Eggs – large eggs work best.
- Goat cheese (chèvre) – use log-style goat cheese for the creamiest texture rather than pre-crumbled varieties.
- Fresh herbs – chives, parsley, tarragon, or dill add a fresh finish.
- Butter – unsalted butter for cooking so you can control the seasoning.
- Salt and pepper – to taste.
Equipment
A non-stick skillet or griddle and a silicone spatula are all you need. A good non-stick surface prevents the eggs from sticking and makes cleanup easy.
How to make scrambled eggs with goat cheese
Follow these simple steps for creamy, goat cheese scrambled eggs. The full recipe instructions are below.
In a small bowl, whisk the eggs with salt until uniform and no streaks of white remain.
Heat a small non-stick skillet over medium-low. Add the butter and cook until it foams.
Pour the whisked eggs into the pan and begin to cook gently.
Use a silicone spatula to slide the eggs back and forth across the pan, forming soft curds. Keep the heat low so they cook slowly.
Continue moving the spatula gently and consistently until the eggs begin to set but still have a little liquid.
When the eggs are nearly set, crumble in the goat cheese, stir to combine, and remove the pan from the heat. The residual heat will finish cooking the eggs.
Finish with cracked pepper, extra salt to taste, and sprinkle chopped fresh herbs over the top. Serve immediately for the best texture.
📝 Expert tips for scrambled eggs
- Keep the heat low or medium-low. High heat can scorch the eggs and make them dry.
- Stay with the pan while cooking. The eggs will cook quickly and can overcook in seconds.
- Use a silicone spatula and stir gently and often. Short strokes make small curds; longer strokes create larger curds.
- Add the cheese when the eggs are almost set, then remove from heat. Residual heat melts the cheese and finishes the eggs without overcooking.
- Season after cooking. This preserves a tender texture.
Serving suggestions
- Toast: Buttered toast or toast with jam complements the creaminess.
- Fresh fruit: Fresh fruit adds brightness and balances richness.
- Bacon: For a hearty plate, serve with crispy or candied bacon.
- Salad: A light side salad, such as a seasonal green or a simple caprese-style salad, pairs nicely.
Storage
Scrambled eggs are best eaten immediately for optimal texture. Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently in the microwave for 20–30 seconds or warm slowly on the stovetop.
FAQ
Adding milk is optional. Some people add a splash to retain moisture, but when you use goat cheese the eggs stay creamy without extra liquid.
Egg-cellent pairings
These sides complement goat cheese scrambled eggs and make for a full breakfast or brunch.
Orange and Cardamom French Toast-
Maple Raisin Overnight Oats
-
Blueberry Skillet Pancake
-
Smoked Gouda and Chive Scones
If you make this recipe, please leave a rating and a comment below. If you share a photo, tag @brunchandbatter on Instagram so we can see your creation!
📖 Recipe
Goat Cheese Scrambled Eggs
Equipment
- non-stick pan or griddle
- silicone spatula
Ingredients
- 2 large eggs
- 2 tablespoons goat cheese (log-style)
- 1/4 teaspoon Kosher or fine sea salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon butter
- 1–2 teaspoons fresh chopped herbs (chives, parsley, or tarragon)
Instructions
- Whisk the eggs and salt in a small bowl until the whites are fully blended.
- Warm a small non-stick skillet over medium-low heat. Add the butter and cook until it foams.
- Add the eggs to the pan. Using a silicone spatula, gently push the eggs from side to side to form curds. Reduce heat to low if they cook too quickly. When eggs are almost set but still slightly wet, crumble in the goat cheese, stir to combine, and remove from heat immediately.
- Season with pepper and additional salt if needed. Sprinkle with fresh chopped herbs and serve right away.
Notes
Tips for perfect scrambled eggs:
- Keep the heat low or medium-low to avoid drying out the eggs.
- Stay at the stove while the eggs cook; they finish quickly.
- Use a silicone spatula and stir gently and often to shape the curds.
- Add the cheese when the eggs are nearly set, then remove from heat to finish cooking with residual heat.
- Season after cooking to preserve a silky texture.
Nutrition*
| Carbohydrates: 1.4 g
| Protein: 18.8 g
| Fat: 29.5 g
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.