The title of Goat’s Cheese Scramble with Pesto’d Veg sounds more like something from a posh restaurant rather than a Susty’s blog post, but to be honest it was the best way to describe it.
We’re (Jit and I) are not really into our sweet stuff. We’ll have it every so often, but mostly we stick to our savoury foods and breakfast is no different. My parents would probably say this is more like a dinner, but we personally enjoy a meal at breakfast on the weekend. Especially if t’s going to be one filled with high energy hikes or long distance walks.
There’s nothing quite like having a relaxed breakfast at the kitchen table, with a pot of coffee or tea and taking your time over some delicious food. Yes we get up nice and early so we can do both that and a 6 mile walk before 11am, but that could be because we’re either mad or getting old… you decide!
Goat’s Cheese Scramble with Pesto’d Veg i.e. kale, tomato and pine Nuts is a meal that has all the goodness and even more flavour to get you going for the day and to wake up your taste buds. Don’t be put off by the strong flavours together, they really do work and there is nothing overpowering about it!
The best thing is that there isn’t much to making it too, putting the emphasis on enjoyable and relaxed Sunday. It does use two frying pans, but you can always wash them up later 😉
Ingredients
1 tsp olive oil
Goat’s Cheese Scramble
6 free-range eggs, whisked
125 g goat’s cheese log, crumbled
Pesto’d Veg
180 g kale, chopped and thick stems removed
60 g sun-dried tomatoes, roughly chopped
1 tbsp reserved oil from the tomatoes
2 tbsp pesto
30 g pine nuts
Method
Start with the veg
Add the oil to a large frying pan and heat
Place the kale into the pan and cook on medium until softened, around 4 minutes
Add the chopped tomatoes and pine nuts along with the pesto, stir through thoroughly
Keep an eye on it to make sure that it doesn’t burn while you cook your goat’s cheese scramble
Goat’s Cheese Scramble
Whisk together the eggs and crumbled cheese and set aside
Heat the oil in a medium frying pan and grab a wooden spoon for scrambling
Once the oil is hot, pour in the egg and cheese mixture and cook until desired consistency. It will be slightly looser as the cheese will have melted. I cook ours for about 2 minutes until just not wet any more, then serve immediately
Plate up the vegetable mix and eggs immediately and enjoy with a sprinkling of freshly ground pepper.
And that, my friends is Goat’s cheese scramble with pesto’d veg. If I were you, I’d be getting this added to the meal plan for next week! If you’re having something with kale during the week e.g. Baked Eggs with Creamy Veg or Chickpea, Kale and Tomato Stew, you can just pop some aside to use on the weekend in this dish! Win, win and no waste!
I’m already thinking about my meal plan next week. You can never be too early to hunt through cook books, browse Pinterest or flick through old meal plans.
I’m also looking forward to more relaxed Sunday mornings (and it’s only Wednesday!)
What is your favourite relaxed weekend breakfast? Do you make it special or just run with the ordinary?
Let me know in the comments below! 🙂
- 1 tsp olive oil
- Goat’s Cheese Scramble
- 6 free-range eggs, whisked
- 125 g goat’s cheese log, crumbled
- Pesto’d Veg
- 180 g kale, chopped and thick stems removed
- 60 g sun dried tomatoes, roughly chopped
- 1 tbsp reserved oil from the tomatoes
- 2 tbsp pesto
- 30 g pine nuts
- Method
- Start with the veg
- Add the oil to a large frying pan and heat
- Place the kale into the pan and cook on medium until softened, around 4 minutes
- Add the chopped tomatoes and pine nuts along with the pesto, stir through thoroughly
- Keep an eye on it to make sure that it doesn’t burn while you cook your goat’s cheese scramble
- Goat’s Cheese Scramble
- Whisk together the eggs and crumbled cheese and set aside
- Heat the oil in a medium frying pan and grab a wooden spoon for scrambling
- Once the oil is hot, pour in the egg and cheese mixture and cook until desired consistency. It will be slightly looser as the cheese will have melted. I cook ours for about 2 minutes until just not wet any more, then serve immediately
- Plate up the vegetable mix and eggs immediately and enjoy with a sprinkling of freshly ground pepper.
1 comment
[…] kale? Why not give one of my other recipes a try? How about Baked Eggs with Creamy Spring Greens, Goat’s Cheese Scramble with Pesto’d Veg or maybe Chickpea, Kale and Tomato […]