I originally found this recipe on The Londoner. I’ve never been a fan of scrambled eggs. I often find them too sickly and although I like eggs, if I have them scrambled, I seem to soon go off them! That was however, until I found Rosie’s recipe!
With the addition of goat’s cheese and capers, this scrambled eggs dish gets taken up a notch or two. The goat’s cheese brings a whole new element to the eggs and the juicy capers add a salty sour element.
Largely sticking to Rosie’s original recipe, we’ve added rocket for a touch of greenery and freshness and beautiful charred vine tomatoes. Both of which I think are a must with this dish. Not only do all the colours marry together, but the different textures and flavours work in harmony together. I found he tomatoes and rocket were another element that helped break up an otherwise heavy dish of eggs and goat’s cheese.
We chose a walnut and raisin loaf from Le Pain Quotidien, sliced and grilled. This particular bread brought a delicious nutty flavour to the whole dish, and I would highly recommend! Otherwise a multigrain, seeded or sourdough would work great too.
Ingredients (serves 4):
- 6 medium free-range eggs
- 1 generous knob of butter
- Half a round of goat’s cheese
- Bread (we chose a walnut & raisin loaf)
- Cherry tomatoes
- Salt and pepper
- Turn your grill on to 200 degrees, cut your loaf into slices and add to a baking tray. Grill for 1-2 minutes on both sides until browned. Once removed from the oven, add a little butter to each slice, wait for it to melt a little and then spread. Turn the grill off but close the oven so it stays warm.
- Add a dash of olive oil to a non-stick griddle pan, over a medium heat. Place your cherry/vine tomatoes into the pan and brown for 5 minutes.
- Crack all 6 eggs into a jug, add a grind of salt and pepper, and whisk together. Melt a generous knob of butter in a frying pan over a medium heat. Add your whisked eggs to the pan, turn down the heat a fraction and stir.
- Add your plates to the oven and warm.
- Once your eggs have cooked for a few minutes, add your goat’s cheese and continually stir. The mixture should start to thicken.
- Spoon your scrambled eggs on top of your toast, scatter capers on top and serve with a little rocket and your tomatoes. Add another grind of black pepper over top and enjoy!