Scrambled eggs with goats cheese, spinach and tomatoes – one of my favourite breakfast recipes

breakfast recipes - scrambled eggs-12This is one of my favourite breakfast recipes. I had something similar in a cafe in Barcelona in January and it inspired me to recreate my own version of it when I got back home. It is quick, easy, tasty and has some veggies in – in my mind what all the good breakfast recipes consist of.

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You might think that eggs and goats cheese are a weird combo but somehow it just works soooo well. It is so delicious. The tomatoes are cooked just enough to soften them and bring out their flavour, the goats cheese goes all melty, the spinach offers some great colour and plenty of vitamins whilst the egg brings it all together. Perfect.

It only takes about 10 minutes to prepare and cook so it is a great recipe for when you have guests over, and I have had it as a quick weekday supper on a number of occasions too.


Scrambled eggs with goats cheese, spinach and tomatoes – one of my favourite breakfast recipes

To make a hearty breakfast for two people, you’ll need:

Four large free range eggs
A large handful of cherry or baby plum tomatoes, halved
About 150g of spinach
A knob of butter
About 100g of goats cheese (I like the kind that is gooey with a rind), chopped into chunks
Optional – crusty bread rolls to serve on
Salt and pepper

Method

Boil a full kettle, and whilst it is boiling wash your spinach well in a colander. Once your boiling water is ready, pour it over the spinach until it is all wilted. A full kettle should be the perfect amount to achieve this. Leave the spinach to drain and cool. Once cool, squeeze out excess water and roughly chop.

Place the butter into a frying pan and gently heat until melted. Add your eggs and stir them around to break them up. Season with salt and pepper. Keep your heat quite low – slow and steady makes the best scrambled eggs. Once the eggs start to firm, add in the tomatoes, and give them a stir every 30 seconds or so to keep them moving and cooking evenly. About a minute later, add in the goats cheese and spinach, and keep stirring regularly until the eggs are cooked. This should only take about four minutes or so depending on how well you like them cooked. I tend to keep mine quite loose as they continue cooking as you serve.

Serve on hot, buttered crusty bread and enjoy.

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Shop the plates here and similar napkins here, both were from The White Company.


If you try this I would love to know what you think 🙂 And if you love having eggs for breakfast don’t miss my foolproof method to making the perfect poached egg.

Claire x

PS I won’t be posting anything next week. I have finished work (read all about that here) and am off to Scotland to visit my mum. I’m going to have a much needed rest, and work on improving some of the back-end bits of this blog in between long walks on the beach with Teddy (meet him here) and cuddling the cat!

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