Soft Scrambled Eggs with Cheese
These soft scrambled eggs with cheese come together in no time! They’re perfect for a special breakfast or brunch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
For the asparagus (optional)
- 1 bunch asparagus
- 1 lemon
For the fluffy scrambled eggs
- 1 handful chives
- 8 eggs
- 4 ounces goat cheese or 1/3 cup shredded cheddar cheese or Parmesan cheese
- 1/2 teaspoon kosher salt
- Fresh ground black pepper
- 2 tablespoons butter
Instructions
- For the asparagus (optional): Wash and dry the asparagus. Remove the tough lower part of the asparagus (1-2 inches). In a dry skillet over medium-high heat, cook the asparagus, stirring occasionally. After 3 minutes, add ¼ cup water and cook for another 3 to 4 minutes. Taste, and continue to cook until the thickest pieces are tender, adding additional water if necessary. Sprinkle with kosher salt. If desired, garnish with lemon zest or lemon juice.
- For the eggs: Thinly slice the chives.
- In a medium bowl, whisk the eggs together until well-beaten. Crumble the goat cheese (or add the shredded cheese) and stir it into the eggs along with the kosher salt and plenty of fresh ground pepper.
- In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter, then pour in the eggs.
- Keep the heat on medium. When the eggs begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, then remove from the heat just before they fully harden. Serve immediately, garnished with chopped chives (if desired) and alongside asparagus spears.