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

Watch now: 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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    Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    First, the elephant in the room: the site got a redesign! Why? Mostly, I wanted to add a “home page” to Foraged Dish that had all the most useful stuff — newest recipes, most popular recipes, videos, etc - in one spot. Check it out by clicking “home” in the top left hand corner of the page. Hoping this new site is more user-friendly and makes it easy to find everything you’re looking for!

    Now, for the recipe and post:

    When I first discovered baked oatmeal, I was in college and was immediately excited about the dish. An oatmeal that I actually liked!

    I wasn’t a big breakfast eater back then, and definitely have never liked porridges. But here it is: baked oatmeal. The oat dish I had been waiting for. It comes out of oven crispy on top and cream in the middle.

    One weekend, I went home to my mom’s house and told her about my discovery. I was explaining it to her, and she said, “Sounds a bit like cake. “

    I furrowed my brow. Cake? I mean sure, it has some similar ingredients. But it is “better for me.” Right? In truth, that version of baked oatmeal was a lot like cake. I think it called for both sugar and flour. But, it also taught me that I can like oatmeal. Baked, it became something that I enjoyed.

    Carrot Cake Baked Oatmeal
    Carrot Cake Baked Oatmeal

    I still make baked oatmeal every now and again, adding in seasonal fruits and nuts (like this cinnamon berry pecan baked oatmeal). These days, the main difference is that I sweeten it with maple syrup, honey, or fruit, and use whole ingredients. And while it is a pretty carb-heavy dish, I find that rolled oats do keep me full through the morning until lunch. The other main advantage? One batch lasts us the better half of a week, so breakfast is squared away in the morning for a few days. (By the way, this makes the dish perfect for those times when you are trying to eat really well — when something is already in your fridge, it’s way easier to make the right choice!)

    With this recipe, I’ve taken the idea of a cake and folded it in: carrot cake baked oatmeal. (Carrot cake — definitely a cake. But it calls for vegetable!) Along with rolled oats, you fold in carrots, raisins, coconut, fresh ginger and even walnuts (I love the crunch these add. If you do not like walnuts, try pecans). All of those together combined to make a pretty hearty oatmeal — one that’s not really cake, but you can imagine it is, while knowing you’re eating something much more nourishing!

    Carrot Cake Baked Oatmeal

    Carrot Cake Baked Oatmeal

    Published January 3, 2018 by
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    Serves: 8   |    Active Time: 50 minutes



    Ingredients:

  • 2 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon cinnamon
  • 1/2 cup shredded desiccated coconut + 2 tablespoons for topping
  • 1 egg
  • 1/4 cup honey
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon freshly grated ginger
  • 1 cup milk
  • 1 cup whole milk yogurt
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrot
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts + 2 tablespoons for topping

  • Directions:

    1. Preheat oven to 375°F and grease a 9x9 inch baking dish.
    2. In a medium mixing bowl, combine rolled oats, baking powder, salt, cinnamon, and 1/2 cup coconut.
    3. Add egg, honey/maple syrup, melted butter, freshly grated ginger, milk, yogurt, and vanilla. Stir until everything is incorporated.
    4. Fold in shredded carrot, raisins, and 1/2 cup chopped walnuts.
    5. Spread mixture in an even layer in the baking dish. Sprinkle with remaining 2 tablespoons coconut and chopped walnuts.
    6. Bake for 35-40 minutes, until edges of oatmeal begin to brown. Remove from oven and allow to cool 10 minutes. Serve warm.

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    Grain-Free Sweet Potato Pancakes

    Grain-Free Sweet Potato Pancakes

    I have never tasted sweet potato pie 😧 but if sweet potato pie was put into a pancake, I imagine this is what it would taste like. 

    The batter for these pancakes is made of primarily mashed cooked sweet potato and egg. If you've ever made grain-free banana pancakes, you know what I'm talking about! The batter needs to be thinned out a little to make pancakes, so a bit of melted coconut oil and milk (whatever type you like) get stirred in. But then, ginger, cloves, cinnamon and a dash of salt are added -- this is where that pie flavor comes to life! These pancakes are grain-free, so expect the finish pancakes to be denser than traditional pancakes made with flour. 

    Cook the pancakes on a well-greased non-stick griddle, and serve them warm. We topped them with butter, maple syrup and a dollop of whipped cream. (Yes, whipped cream is allowed at breakfast, and it really completes the sweet potato pie effect!) 😋

    Perfect for the holiday season! 

    Grain-Free Sweet Potato Pancakes
    Grain-Free Sweet Potato Pancakes

    Grain-Free Sweet Potato Pancakes

    Published December 13, 2018 by
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    Yield: 6 four-inch pancakes   |    Active Time: 20 minutes



    Ingredients:

  • 1 cup cooked and mashed sweet potato
  • 2 eggs
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon melted coconut oil, plus more for cooking
  • 1-2 teaspoon milk of choice
  • Optional: pinch of ground cloves
  • To serve: whipped cream, maple syrup, butter or coconut oil

  • Directions:

    1. In a medium sized mixing bowl, combine mashed sweet potato, eggs, nutmeg, cinnamon, salt, melted oil, milk, and cloves if using. Stir with a spatula or electric mixer until smooth.
    2. Heat a non-stick skillet over medium heat with 1-2 teaspoons of coconut oil. When the oil glistens, spoon batter into the pan by the 1/4 cup. This batter is thicker than traditional pancake batter, so use a spatula to spread it out to be about 1/4 to 1/2 inch thick. Cook for about 3-5 minutes, and then flip pancake and cook for 3-5 more minutes on the other side.
    3. Move cooked pancake to a plate and repeat step two until all of the batter is used.
    4. Serve warm topped with a pat of butter, dollop of whipped cream, and drizzle of maple syrup.

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