Truffle Scrambled Eggs With Goat Cheese

You guys, I’ve discovered the perfect meal for any time of day. These eggs are as amazing for a decadent breakfast as they are for a simple lunch or dinner.

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Truffle Scrambled Eggs With Goat Cheese

2 whole eggs plus 1 white, beaten with a splash of water (I urge you to use cage free organic eggs. More responsible and they taste better.)
1-2 ounces goat cheese (Trader Joe’s Chèvre with Honey is spectacular here.)
1-2 teaspoons truffle oil
Chopped parsley or chive
Freshly ground black pepper

Spritz your nonstick pan with a little olive oil and pour eggs in. Immediately dot the goat cheese and parsley or chive on the eggs and scramble with a rubber spatula to desired doneness. If (like me) you like your eggs firmer, the goat cheese will start to run a bit. That’s okay.

Spoon eggs onto plate, drizzle with truffle oil, top with black pepper, and salt to taste.

Feel free to double, triple, or increase to whatever quantity you need. Since this is a quickie meal for me, I make it in teeny single girl quantities but that doesn’t mean you have to!

Serve with some hearty whole grain toast (like Ezekiel) for breakfast or a lightly dressed mesclun salad and glass of Cab for dinner. You’ll be doing a happy food dance by your second bite, I promise.

xo,
Elle

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