Scrambled Eggs with Goat Cheese, Arugula, and SunDried Tomatoes

Scrambled Eggs with Goat Cheese, Arugula, and Sun-Dried Tomatoes is a delightful twist on the classic scrambled eggs. This recipe balances the richness of goat cheese with the peppery freshness of arugula and the intense umami of sun-dried tomatoes. The method used here ensures that the eggs remain light and fluffy despite the addition of flavorful ingredients. The result is a satisfying and elegant breakfast dish that is equally suitable for brunch or a quick weeknight dinner.

SERVES 4 TO 6

INGREDIENTS:

• 12 large eggs
• 6 tablespoons half-and-half
• Salt and pepper
• 2 teaspoons extra-virgin olive oil
• ½ onion, chopped fine
• ⅛ teaspoon red pepper flakes
• 5 ounces (5 cups) baby arugula
• 1 tablespoon unsalted butter
• ¼ cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped fine
• 3 ounces goat cheese, crumbled (¾ cup)

INSTRUCTIONS:

1. In a bowl, beat together the eggs, half-and-half, ¾ teaspoon salt, and ¼ teaspoon pepper until thoroughly combined.
2. Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. Add chopped onion and red pepper flakes. Cook until the onion softens, about 5 minutes. Add baby arugula and cook, stirring gently, until it begins to wilt, 30 to 60 seconds. Spread the mixture on a plate.
3. Wipe out the skillet with paper towels. Add butter to the skillet and melt over medium heat, swirling to coat the pan. Pour in the egg mixture.
4. Using a heat-resistant rubber spatula, stir the eggs constantly, pushing them from side to side, scraping along the bottom and sides of the skillet, and lifting and folding the eggs as they form curds. Cook until large curds form but the eggs are still very moist, about 2 to 3 minutes.
5. Remove the skillet from heat. Gently fold in the arugula mixture and sun-dried tomatoes until evenly distributed. If needed, return the skillet to medium heat for no more than 30 seconds to finish cooking the eggs.
6. Season the scrambled eggs with salt and pepper to taste. Divide the eggs among individual plates and sprinkle with crumbled goat cheese.

VARIATION: Scrambled Eggs with Zucchini, Feta, and Mint For a variation, you can create Scrambled Eggs with Zucchini, Feta, and Mint. Simply omit the red pepper flakes, arugula, and sun-dried tomatoes. Add 1 large zucchini, cut into ¼-inch pieces, to the skillet with the onion in step 2. Cook until crisp-tender, about 4 minutes. In step 4, off the heat, fold in the zucchini mixture and 1½ tablespoons minced fresh mint into the eggs until evenly distributed. Substitute crumbled feta cheese for the goat cheese.

TIPS:

• Prepping Ingredients: Before you start cooking, rinse and pat dry the sun-dried tomatoes to prevent them from releasing excess oil and making the eggs greasy. Chop the tomatoes finely for even distribution.
• Choosing Half-and-Half: Half-and-half is a richer alternative to milk, providing a creamy texture to the scrambled eggs without adding too much moisture. Its higher fat content contributes to the eggs’ luxurious consistency.
• Wiping the Pan: After sautéing the onion and wilting the arugula, wipe the skillet dry before adding the eggs. This step minimizes any excess moisture that could affect the eggs’ texture.
• Cooking and Folding: When cooking the eggs, aim for large curds to form while maintaining a slightly moist texture. Avoid overcooking, as this can result in dry eggs. The goal is to achieve soft, creamy, and tender curds.
• Folding in Ingredients: Off the heat, gently fold in the arugula mixture and sun-dried tomatoes. The residual heat in the eggs will warm the ingredients without overcooking them.
• Seasoning: Season the eggs with salt and pepper to taste at the end of cooking to ensure the right balance of flavors.

Enjoy the burst of flavors and textures in these elevated scrambled eggs, perfect for a delicious and satisfying meal any time of day.