Goat’s Cheese Scrambled Eggs & Capers

Goat's cheese scrambled eggs

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.

Scrambled eggs with goat's cheese and capers

Ingredients (serves 4):

  • 6 medium free-range eggs
  • 1 generous knob of butter
  • Half a round of goat’s cheese
  • Capers
  • Bread (we chose a walnut & raisin loaf)
  • Cherry tomatoes
  • Rocket
  • Salt and pepper


  1. 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.
  2. 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.
  3. 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.
  4. Add your plates to the oven and warm.
  5. Once your eggs have cooked for a few minutes, add your goat’s cheese and continually stir. The mixture should start to thicken.
  6. 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!

Goat's cheese and caper scrambled eggs

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