I made this for brunch this past Sunday. The mint intrigued me, and I’m glad this caught my eye.
Probably not what you want for a 7am breakfast, but when the day has started to unfold a bit, after you have had your second cup of coffee and you are looking forward to a relaxing afternoon, this fits the bill.
The mint and just the barest spritz of fresh lemon juice keeps the goat cheese from overpowering this dish.
Scrambled Eggs with Goat Cheese,
Tomato, Red Onion and Mint
1 Tablespoon butter
4 large eggs
1 roma tomato, seeded and chopped into small pieces
2 Tablespoons goat cheese, crumbled
3 Tablespoons red onion, finely chopped
3 Tablespoons fresh mint, finely chopped (divided)
salt and freshly ground pepper to taste
1 lemon wedge
1 cucumber, thinly sliced
2 radishes, thinly sliced
Whisk eggs, tomato, goat cheese, red onion, and 2 Tablespoons of the mint, salt and pepper together in large bowl until well blended.
Melt the butter in a non-stick frying pan over medium heat. Once the butter has stopped foaming, pour the egg mixture into the pan.
Cook eggs without stirring for 2 minutes, then with a rubber spatula, gently stir and turn eggs over to complete cooking. About 1 minute, for a softly cooked scramble.
Divide between 2 plates, spritz lightly with lemon wedge and sprinkle remaining mint over top. Garnish the plates with the radishes and cucumber and serve.
The recipe that inspired this was originally published in Bon Appetite December 2000 and can be found here.