Scrambled Eggs with Fresh Goat Cheese & Wild Mushrooms

Sometimes breakfast is just breakfast. Sometimes (usually on Saturdays) it’s pancakes and waffles and sausage and fried tomatoes and fruit salad and it takes half the day. And sometimes you’d like something quick and easy, but you want it to break the usual mold.

Here it is: presenting scrambled eggs with mushrooms, chives, and Fresh Goat Cheese folded in. It takes ten minutes, but at the end you have the perfect dish for that special breakfast you’ve been waiting for.

Firefly Farms Seal
Scrambled Eggs


  • 3 tablespoons unsalted butter
  • 6 ounces wild mushrooms (oysters, shitake, morel), sliced thinly
  • 8 large eggs, well beaten
  • 3 tablespoons chives, finely chopped
  • 3 ounces (1/3 log) Fresh Goat Cheese, crumbled
  • Toast, for serving
  • Salt and pepper to taste


  1. In a large non-stick skillet, melt 2 tablespoons of the butter. Add the mushrooms, season with salt and pepper, and cook over moderate heat, stirring occasionally, until softened and lightly browned, about 5 minutes.
  2. In a bowl, season the eggs with salt and pepper. Melt the remaining butter in the skillet with the mushrooms and add the eggs. Cook over moderately low heat without stirring until the bottom is barely set, about 30 seconds. Add the chives and cook, stirring occasionally, until the eggs form large soft curds. Remove from heat and sprinkle on the cheese; let stand until softened, about 30 seconds. Gently fold the cheese into the eggs and serve with toast.
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