Goat Cheese & Chive Scrambled Eggs

Goat Cheese & Chive Scrambled Eggs

Adding goat cheese crumbles to scrambled eggs takes about two additional seconds but adds so much creamy cheesy flavor.

While I normally opt for eggs over easy these days, scrambled eggs were probably the first thing I ever learned to cook myself, and that alone made them one of my favorite foods as a kid. (I would scramble and egg in the microwave on slow weekends when my mom would ask, “Are you going to eat breakfast today?")

That version didn’t call for goat cheese (and I don’t think twenty-years-ago Caitlin would’ve appreciated the addition), but goat cheese adds pockets of creaminess that are out of this world.

Goat Cheese & Chive Scrambled Eggs
Goat Cheese & Chive Scrambled Eggs

Chives and goat cheese are a classic combo. Chives add a delicate onion-garlic flavor that is just zippy enough to give creamy goat cheese some extra life. Chives are one of the first plants in the garden that turns green come spring, making this breakfast a perfect early spring kind of dish.

I happened to also be cooking up a batch of creamy Icelandic Langoustine Soup, and had some extra chives to burn. I hate buying a bunch of herbs and only using half, leaving the other half to wither in the fridge… though, that ends up being the fate of many MANY bunches of herbs in our fridge. Sound familiar? Well, there are LOTS of ways to use up chives, including this recipe! Here are a few more to help you finish off that bunch: Crustless Quiche Lorraine (a reader fave!), Sweet Potato Chive Hash Brown Waffles, or Garlic and Herb Shrimp with Vine Ripe Tomatoes. You could basically build a whole week’s meal plan around a bunch of chives!

We served these eggs with a side of roasted sweet potatoes, but sautéd veggies would also be delish!

Goat Cheese & Chive Scrambled Eggs
Goat Cheese & Chive Scrambled Eggs

Goat Cheese & Chive Scrambled Eggs

Published January 17, 2018 by
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Serves: 2   |    Active Time: 20 minutes



Ingredients:

  • 4 eggs
  • 3 tablespoons goat cheese crumbles, plus more for topping
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper, plus more for topping to taste
  • 1 tablespoon cooking oil, such as coconut or avocado
  • 2 tablespoons minced chives, plus more for garnish 

  • Directions:

    1. Crack all four eggs into a mixing bowl. Whisk together until they are frothy and solid yellow. Add goat cheese, salt, and pepper, and whisk to incorporate.
    2. Heat oil in a 10-inch skillet over medium heat. Pour egg mixture into skillet. As eggs begin to set (after a few minutes) gently use a spatula to pull eggs across pan, making curds. Add in chives and continue to cook for a few more minutes, occasionally stirring, until all of the egg mixture is set.
    3. Divide among serving plates and sprinkle with extra goat cheese and chives, along with extra black pepper to taste.

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    Chocolate Chip Energy Bites (With Video)

    This is an older recipe from Foraged Dish that I wanted to spruce up with new photos and a video. These energy bites are so darn delicious — they’ve been in my snack draw at work and I SO look forward to snack time each day! 

    Chocolate Chip Energy Bites
    Chocolate Chip Energy Bites

    Last week I went on a hike in the Front Range with nothing in my bag but my camera, my phone, and a ziplock stocked with these Chocolate Chip Energy Bites. I thought I had my car key too, until 30 minutes in when — oh no! - I noticed the pocket where my key was in was open. Open and empty. 

    I immediately turned on my heels and spent the whole hike downhill with my head turned down, eyes constantly scanning the trail. I tried to soothe my inner chatter box, which, by the time I made it back down to the trailhead with no sign of my keys in sight, was freaking out.  In the end, I had to call for a ride to go get a spare key (thanks, Dad!). 

    But I digress. Casualties of hiking alone are not what this post is about! This post is about the snack I had with me at the time, Chocolate Chip Energy Bites! (The whole hike I kept thinking, well at least if I have to wait a while, I have good snacks…)

    Chocolate Chip Energy Bites
    Chocolate Chip Energy Bites

    These energy bites (or balls, or whatever you want to call them) call for only six ingredients and they just go into your food processor and you roll them up. That’s it! 

    Why macadamias and cashews? Macadamia nuts are extra buttery, which lends very well to this recipe, which taste a lot like a healthy version of cookie dough! At the same time, cashews are a bit starchier than most nuts, and their sweet flavor also gives these bites a bit of a “cookie dough” flavor. 

    Mini chocolate chips are best in this recipe because they distribute into each energy bite well. Each bite has a bit of chocolate and a bit of nut mixture, which sticks everything together. 

    Happy hiking! Take these with you — and don’t lose track of those keys!! 

    Recipe video below!

    Chocolate Chip Energy Bites

    Published January 15, 2018 by
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    Yield: 12   |    Active Time: 20 minutes



    Ingredients:

  • 1/3 cup dates, pitted
  • 1/2 cup macadamia nuts
  • 1/2 cup cashew pieces
  • Pinch of salt
  • 1 tablespoon honey
  • 3 tablespoons mini chocolate chips

  • Directions:

    1. Add dates, macadamia nuts, cashews, salt, and honey to bowl of food processor. Secure lid on food processor and run until the nuts are ground into a corse meal that begins to clump.
    2. Add mini chocolate chips to food processor and pulse, 2-3 times, just until chocolate is evenly distributed.
    3. Scoop a heaping tablespoonful of the mixture into your hands and roll into a ball. Repeat until all of the mixture is used.
    4. Enjoy immediately or store in an air-tight container in the fridge.

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    Grain-Free Sandwich Cookies With Pumpkin Butter

    Grain-free sandwich cookies with pumpkin butter
    Grain-free sandwich cookies with pumpkin butter

    I have been on a kick, going back to old Foraged Dish recipes and taking new photos. It is insanely satisfying to compare the old ones to the new. Progress is difficult to measure day-by-day, but all of those days add up! I’m sure, in three years, I’ll look back at my photos from 2018 and roll my eyes. C'est la vie.

    These sandwich cookies were one of my recent victims, and since it is the season for baking and pumpkin, I thought it would be a good opportunity to update the whole post. That means a few updates to the recipe, too:

    • Simplified. (Can I get a hoorah?) The original asked for both almond flour and coconut flour, but since 2015 I’ve discovered a much simpler grain-free shortbread cookie using just almond flour. I quite like the texture of the cookies, too! They are a bit chewy, stay together well, and have great almond and honey flavor.

    • Drizzled with chocolate. How can you make a boring cookie look a little fancier? Maybe you’re thinking frosting, which is true, but since this cookie is a sandwich I wanted the filling to shine. I drizzled each cookie with chocolate, which was just the right touch!

    • Doubled it. More is better right? In this case, there’s no doubt: the original recipe made about 6 sandwich cookies… what was 2015-me thinking?!?! A dozen is much more reasonable (but you still may want to double that if you’re cooking for a crowd).

    Once baked, these cookies are stuffed with pumpkin butter, so the end result tastes a bit like pumpkin pie. Perfect match with a cappuccino! But I also experimented with filling the cookies with salted caramel. Oh. My. Goodness. Now that’s a treat! A bit like an alfajore, if you are familiar. I am definitely going to need to make an alfajore recipe now (Foraged Dish style, of course!).

    Grain-free sandwich cookies with pumpkin butter
    Grain-free sandwich cookies with pumpkin butter

    Grain-Free Sandwich Cookies with Pumpkin Butter

    Published October 26, 2015 by
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    Yield: 12-24, depending on size   |    Active Time: 60 minutes



    Ingredients:

  • 2 cups finely ground almond flour
  • 1/4 teaspoon baking soda
  • 1/4 cup butter or coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin butter
  • 1/4 cup dark chocolate

  • Directions:

    1. In a medium mixing bowl, combine the almond flour, salt, and baking soda. Whisk until incorporated. Add the melted butter or coconut oil, honey, and vanilla, and stir until a dough forms. Shape dough into a disc (about 1 inch thick), wrap in plastic wrap, and place in fridge for 30 minutes to 1 hour to chill.
    2. Preheat oven to 325°F. After dough has chilled, remove from fridge. Cut a piece of parchment paper to fit your baking pan.
    3. On a separate piece of parchment, use a rolling pin to roll dough out to 1/4-inch thickness. Use cookie cutters to cut circles out of dough and place on baking sheet, with at least 1/2 inch between each cookie. Bake for 9 minutes, until golden. Allow to cool.
    4. Once cookies are fully cooled, spread pumpkin butter on one cookie, and then use another to create a sandwich. Set aside, and then continue until all of the cookies are sandwiched.
    5. Heat the chocolate in a microwave-safe bowl for 30-second intervals (string between each!) until chocolate is glossy and smooth. You can also do this in a double boiler (stir frequently). Drizzle melted chocolate over sandwich cookies. Allow chocolate to set before serving cookies.
    6. Tip: You can use any sort of jam to fill these cookies! I also made a few with salted caramel sauce and they were SO. GOOD.

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