Dill and Goat Cheese Scrambled Eggs with Roasted Tomato and Avocado
A delicious protein packed breakfast recipe!
I am seriously going through an egg appreciation phase at the moment. After many years working as a breakfast chef cooking countless eggs everyday, I really needed a break. And now ten years later I can finally look at an egg recipe again with some enthusiasm!
Scrambled eggs have always been my first choice of eggs for breakfast. I recently posted a recipe for chilli scrambled eggs and I am totally addicted to it. I have pretty much been living on it for the last few weeks and even made chilli scramble for dinner last night! I totally don't believe in the phrase “too much of a good thing”, I can eat the same delicious recipe for days and even weeks in a row. I am known to get a little obsessed about things.....!
I decided however it was time to shake things up a little bit and come up with a new scrambled egg recipe. I love fresh herbs and have a garden bursting with new season herbs so wanted to make this recipe all about the herbs. My holy trinity of herbs is dill, tarragon and chives – all which go particularly well with eggs. They are often harder to buy than other herbs but if you can get your hands on them they are just perfect together.
Even better start growing herbs yourself if you can! I think herbs should be the first thing you plant in any garden.They can be so expensive to buy and often you just need a tiny bit for a recipe but have to buy a large bunch and end up throwing throwing the rest away. Or even worse, you are forced to pay a fortune for those tiny packets at the supermarkets....I so can't handle paying $3 for a few sprigs! By growing them yourself, not only will you always have access to fresh herbs, you will save yourself money.
Despite my herb recommendations, feel free to mix it up, pretty much any combination of herbs will work. I highly recommend using Meredith goat's cheese (the one marinated in oil) if you can get yours hands on it. Easy for us here in Australia, I don't think there is any decent food store or supermarket that doesn't sell it. We as a nation have become pretty addicted to the stuff. With good reason, it is by far the best goats cheese in the world! Sorry to any one who cant' access it......
The addition of asparagus, avocado and slow roasted tomatoes to the scrambled eggs make this a delicious flavour popping breakfast recipe! It manages to be full of flavour and a little decadent without overwhelming your arteries. So get cooking!
Dill and Goat Cheese Scrambled Eggs with Roasted Tomato and Avocado
Makes: 1 serve - very easy to double, triple etc. the recipe
Dietary Guide: The recipe is gluten free if using GF bread and FODMAP friendly if the avocado is reduced to 1/8 per serve. Vegan scrambled recipe coming soon!
Ingredients
10 cherry tomatoes
1 teaspoon of caster sugar
1 scant tablespoon of oil from the marinated goat's cheese
2 springs of thyme
2 large free range eggs
2 teaspoons of chopped fresh dill
1 teaspoon of chopped fresh chives
½ a teaspoon of chopped tarragon
1 scant tablespoon of milk or pouring cream
4-5 asparagus spears
3 teaspoons of oil from the marinated goat's cheese
1 teaspoon of butter
2 squares of Meredith marinated goat's cheese in oil
½ an avocado
Whole grain toast to serve
Method
Combine the tomatoes, sugar, oil, thyme and salt and pepper in a baking tray and roast in the oven for 1 hour at 150°.
When the tomatoes are nearly ready, whisk together the eggs, milk/cream, herbs and seasoning and set aside.
Pre-heat a frypan on high and grill the asparagus with half the oil for a few minutes. Season and set aside.
Wipe down the pan, turn the heat down low and melt the butter and remaining oil. Pour in the egg mix and crumble the goat's cheese over the top. Using a rubber spatula slowly stir the eggs allowing large “curds” to form. Take off the heat just before the eggs have completely set and serve with the toast, tomatoes, avocado and asparagus.
