Growing up, I despised breakfast. Most likely because I liked to sleep in until 11 a.m. and cereal was just never my thing. Now I can’t get enough. I love ordering breakfast at restaurants and my husband and I have egg and ham sandwiches way too often. Lately, we’ve tried to make a point to make a fun breakfast every weekend and if we’re not feeling like making anything complicated, we always resort to eggs because they’re easy and quick.
We’ve made eggs billions of times since we’ve been married. So many for breakfast, lunch and dinner and then for breakfast again. My husband makes the best over-easy eggs and I’m constantly requesting them because mine are just not at his level. He cooks them perfectly 99 percent of the time. And while I don’t mind giving him all the praise for his gorgeously runny eggs, I will say that I am the master of scrambled eggs. Low and slow, baby! It’s key and makes such a difference.
Speaking of scrambled eggs, I love dressing them up with simple ingredients, whether it’s healthy greens or fun cheeses. And because my obsession with kale is so strong, I love slicing it thinly, sauteing it and adding it to my scrambled eggs. A creamy cheese always helps, so I throw some goat cheese in there as well. Such a strong and delicious combo!
If you end up making these eggs, don’t forget to tag #marinamakeseats!
Kale and Goat Cheese Scrambled Eggs
- 2 tablespoons of olive oil
- 2 cups of thinly sliced kale
- 6 large eggs
- 2 oz of goat cheese (dairy-free or vegan option: dairy-free ricotta)
In a medium frying pan, heat the olive oil over medium heat. Add the kale and stir to coat it in the olive oil.
Add a couple of pinches of salt and pepper, stirring to mix. Cook for 5-7 minutes or until the kale is wilted.
While the kale is cooking, crack the eggs in a medium bowl and whisk for a minute or two with a fork or whisk. Add a couple of pinches of salt and pepper and set aside.
When the kale is wilted, add the eggs, keeping the heat at a medium/medium-low. For creamy eggs, you want to cook the eggs low and slow. Stir until cooked through.
When the eggs are cooked through, remove from the heat and gently stir in the goat cheese. Sprinkle with additional salt and pepper.
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