Goat’s Cheese Scramble with Pesto’d Veg

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.

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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!

Goat's Cheese Scramble with Pesto'd Kale, Tomato and Pine Nuts | Susty Meals | Sarah Irving

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

Goat's Cheese Scramble with Pesto'd Kale, Tomato and Pine Nuts | Susty Meals | Sarah Irving
…and check out my sexy cat pyjamas!!

Goat's Cheese Scramble with Pesto'd Kale, Tomato and Pine Nuts | Susty Meals | Sarah Irving

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.

Goat's Cheese Scramble with Pesto'd Kale, Tomato and Pine Nuts | Susty Meals | Sarah Irving

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!)

Baked Spicy Mexican Eggs

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! 🙂

 

Goat’s Cheese Scramble with Pesto’d Kale, Tomato and Pine Nuts
Recipe Type: Breakfast
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
For a tasty savoury breakfast that will get your taste buds going and your tummy feeling satisfied, try this goat’s cheese scramble with pesto’d veg.
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
Instructions
  1. Method
  2. Start with the veg
  3. Add the oil to a large frying pan and heat
  4. Place the kale into the pan and cook on medium until softened, around 4 minutes
  5. Add the chopped tomatoes and pine nuts along with the pesto, stir through thoroughly
  6. Keep an eye on it to make sure that it doesn’t burn while you cook your goat’s cheese scramble
  7. Goat’s Cheese Scramble
  8. Whisk together the eggs and crumbled cheese and set aside
  9. Heat the oil in a medium frying pan and grab a wooden spoon for scrambling
  10. 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
  11. Plate up the vegetable mix and eggs immediately and enjoy with a sprinkling of freshly ground pepper.

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