When I was pregnant with Wes I ate the exact same thing for breakfast every single day for the last 3 months, which was 2 scrambled eggs and a piece of buttered toast. As one could imagine I’ve since been a little tired of scrambled eggs, and up until this pregnancy I’ve only really enjoyed fried eggs with runny, glorious yolks.
However. Most people don’t recommend runny eggs while pregnant, and since it’s not something I’m fanatical about I haven’t had any for the past 9 months. Not a big deal, but since eggs are SUCH a great source of affordable and delicious protein I’ve been trying to fit them in when I can.
While regular old scrambled eggs may not be my absolute favorite, having them with lots of flavorful goodness inside works great for me, and this scramble is no exception. It’s so easy with frozen peas (although far be it from me to deprive anyone of fresh sweet peas in season), and the herbs and goat cheese take it over the top. A piece of toast on the side is fantastic (hello, bread is always fantastic), or some honey-sweetened yogurt if you have a sweet tooth.
Another great thing? Using Goldrich eggs makes these eggs not only super delicious, but absolutely gorgeous to look at. Those golden yolks don’t lie!
Enjoy!
HERB AND SWEET PEA SCRAMBLE
Serves 1
Ingredients:
- 1 tablespoon butter
- 2 large Goldrich eggs
- 1/3 cup fresh or frozen sweet peas
- 1 tablespoon minced parsley
- 1 tablespoon minced green onion
- 1/2 teaspoon minced fresh thyme
- salt and pepper to taste
- 1 ounce goat cheese (optional)
Directions:
- Heat a small nonstick skillet over medium-low heat.
- In a bowl, whisk together the eggs and season with salt and pepper as desired.
- Melt the butter in the hot skillet, swirling it around to coat the surface.
- Gently pour the eggs into the hot butter, add the herbs, and then gently begin stirring to start forming the scrambled egg curds.
- Continue to stir until about half of the eggs are cooked, then add the peas.
- Continue to stir until the eggs are just done – make sure you don’t overcook!
- Plate immediately, topping with crumbled goat cheese if desired.
- Enjoy!
I made this and it was great, thanks for sharing this recipe. I’m working on making some changes and if it turns out good I’ll post it on my website with a link back to you
I’m such a creature of habit, having the same 2 breakfasts in rotation actually makes my day feel grounded. š I love a good egg scramble though and finding new flavor combos isn’t always easy. This one sounds great!
I am HOOKED on eggs right now. I have them at lunch almost every day. Love the addition of the peasāperfect seasonal twist!
I’ve never been big on eggs but I’m trying to eat more! I think adding in peas & goat cheese (two things I LOVE) would make me much more excited about them in the morning! I’ll have to give this a try because I know my husband would love it.