Somerset Scramble – Scrambled Eggs with Goat’s Cheese,
Perfect for Breakfast, Brunch or High Tea
Remember that lovely hamper that I was sent by Ethel the Capricorn goat? Well, I have been attacking all of the ingredients with culinary gusto and here is my next offering for the #CapricornChallenge……..Somerset Scramble – Scrambled Eggs with Goat’s Cheese. As I perused various cookbooks and magazines in order to glean some ideas for my recipes, I realised that there are precious few breakfast or brunch recipes for goat’s cheese, which is a shame given it’s health benefits. To quote a French goat’s cheese company’s leading line in their advertisements, Chevre (goat’s cheese) is Sexy, Skinny and Smart! Goat’s cheese is lower in fat and calories than cheese made from cow’s milk. Goat cheese comes in at 80 calories and 6 grams of fat per ounce, compared to cow’s milk cheese, which generally has around 100 calories and 10 grams of fat per ounce……that means it is lower in fat and calories.
To continue “fact bashing”, goat’s cheese, like goat’s milk, is easier on the human digestive system and is lower in cholesterol and fat than its bovine counterpart. In addition, goat’s cheese is rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin, and the fats found in goat’s cheese are high in middle chain fatty acids, which are easier for the body to process than those found in cow’s milk. So, it’s GOOD for you as well as being sexy! Never mind all the health facts, I JUST love goat’s cheese and when I developed this recipe, which is loosely based on a cheesy (Cheddar cheese) scrambled eggs recipe that I make regularly, I was pretty pleased with myself, as the addition of tomatoes, peppers and thyme add even more goodness to the dish.
It’s best to cook your tomatoes and peppers for a few minutes before adding the eggs, as they take so little time to cook…….and, I also add the cheese just after adding the eggs, so it only JUST melts and you still have discernible pieces of gooey, unctuous goat’ cheese when you serve the eggs! This makes a GREAT breakfast or brunch dish, but would also be wonderful for the children after school for tea, or for a more formal family high tea, with bread, cakes and salads. Use any bread to suit your taste, I used some home-made white bread when I made this last time, and used salted butter, so I cut back in the seasoning in the eggs. I hope that Ethel likes this recipe, as I am sure it would go down a storm in her Somerset fields…….along with a big pot of tea of course! And the #CapricornChallenge ingredients that went into making this recipe were: Thyme, Red Peppers, Vine Tomatoes, Capricorn Goat’s Cheese and Red Onion Marmalade was served as an accompaniment, as you can see from the photos.
So that’s RECIPE TWO from me and the #CapricornChallenge……I DO have a few more tucked up my sleeve too, with such an amazing hamper of goodies I have been cooking with goat’s cheese and fervour lately! Enjoy the rest your weekend, I will be back tomorrow with another Meal Plan for Monday and more recipes……fishy and cheesy! Karen
Somerset Scramble – Scrambled Eggs with Goat’s Cheese
A delectable and new way to serve scrambled eggs, soft English goat’s cheese is added to freshly scrambled eggs along with tomatoes and red peppers. Fresh thyme adds a herbal lift and this becomes an elegant and tasty way to serve eggs for breakfast, brunch or high tea. The finishing touch is an accompaniment of red onion marmalade.
- knob of butter
- 1/4 red pepper (de-seeded and cut into small dice)
- half a vine tomato (cut into small pieces)
- 2 free-range eggs
- a little milk to mix
- 40g Capricorn soft goat’s cheese (cut into small pieces)
- salt and pepper, to taste
- fresh thyme
- buttered toast
- red onion marmalade (to serve)
A delectable and new way to serve scrambled eggs; Capricorn goat’s cheese is added to freshly scrambled eggs along with tomatoes and red peppers. Fresh thyme adds a herbal lift and this becomes an elegant and tasty way to serve eggs for breakfast, brunch or high tea. The finishing touch is an accompaniment of red onion marmalade.
|Step 1||Heat the butter in a non-stick saucepan until melted.|
|Step 2||Place the pepper and tomatoes into saucepan and cook over a gentle heat for about 5 minutes, or until they are soft, but still retain their shape.|
|Step 3||Meanwhile, whisk the eggs with a little milk in a jug, season taste with salt and pepper and add some fresh thyme leaves.|
|Step 4||As soon as the tomatoes and peppers are soft, add the egg mixture and with a non-stick spoon or fork, gently mix the egg mixture into the cooked vegetables. Then add the goat’s cheese and continue to “scramble” the eggs with the vegetables and cheese, until the eggs have just set and the cheese has melted into the mixture.|
|Step 5||Have some hot buttered toast ready and spoon the scrambled eggs onto to the toast, garnish the eggs with a few more fresh thyme leaves and serve immediately with some red onion marmalade on the side.|
My other recipe using Capricorn Goat’s Cheese is:
What would you have made if you had received the Capricorn Hamper?
Do you like Goat’s Cheese or do you prefer Cow’s Milk Cheese?