Scrambled Eggs with Pea Shoots, Goat Cheese & Chives
Bright spring mornings call for softly scrambled eggs and one of the seasons first offerings: pea shoots. This scrambled egg recipe is cooked gently and filled with wilted pea shoots, tangy goat cheese and garnished with chives. Pea shoots are easily found at local farm stands (most include as part of CSA’s) and supermarkets. The tangy flavor of the goat cheese is cut perfectly with a small sprinkle of chives. Wondering what to do with pea shoots from the garden? Make this recipe.
What Are Pea Shoots?
Pea shoots are the early sprouts that shoot out from pea plants. Pea shoots are easily grown at home, and seeds are available from most purveyors. You can also buy pea shoots from farmers markets or farm stands. I buy mine from Adams Fairacre Farms in Kingston, NY if I don’t make it to the weekly Kingston Farmers Market or the YMCA Farm Stand. Check out this complete guide to cooking and preserving pea shoots.
Why You’ll Love This Recipe for a Spring Breakfast
This recipe is simple, done in under 15 minutes and full of bright, fresh flavors. Eggs and pea shoots ensure a protein filled breakfast. This spring breakfast recipe with foraged greens is perfect over toast.
Ingredients
The ingredients for this breakfast includes eggs with garden pea shoots and chives. Easy ingredients, easy spring brunch recipe.
Eggs (the eggs in photo are from my moms chickens!)
Pea Shoots
Soft goat cheese, crumbles or a slice off a log
Chives, snipt
Butter
Sea salt to taste
Tips for Perfectly Soft Scrambled Eggs
- Low and slow is the key to perfectly soft scrambled eggs.
- Pull the pan off the heat when the eggs are *just* cooked, you still want them a little runny, they will continue to cook even after being removed from the heat.
- Add the pea shoots right before removing pan from heat, pea shoots will quickly and do not need much heat.
- Goat cheese pairs beautifully with spring eggs – like in this asparagus quiche
Serving Suggestions
Pair these eggs and greens with toast, some of my favorites are sourdough, brioche, rye, or croissant bread.
Sprinkle a little hot sauce over top
Layer with smoked salmon for added protein
spread a spoonful of pea shoot pesto on your toast before piling on the eggs
Variations
Swap goat cheese for feta or ricotta
Add ramps or chive blossoms when available
Scrambled eggs with pea shoots are a welcome change to the heavy foods of winter. This recipe is a great start to your day and to the spring season.
if you’re growing pea shoots, don’t stop at savory — try making pea shoot sugar too
Spring is Here, Cook the Season
Keep the pea shoot season going with these Meyer lemon cookies
Pair it with a glass of rhubarb rose sangria for a full spring brunch
Serve alongside a yogurt bowl with stewed strawberries for a complete spring morning
Soft Scrambled Eggs with Pea Shoots, Goat Cheese, and Chives
Equipment
- 1 small non stick pan
- 1 spatula
Ingredients
- 2 eggs
- 1 tsp butter
- 1 tbsp goat cheese crumbled or sliced off log
- ½ tsp chives chopped
- ¼ cup pea shoots
- salt and pepper to taste
- toasted bread for serving
Instructions
- Break eggs into a small bowl and add salt and pepper, whisk until light and fluffy.
- Melt butter in saucepan over low heat.
- Add pea shoots and wilt in pan for 30 to 60 seconds.
- Pour eggs over pea shoots and cook, moving the eggs around the pan until fully cooked.
- Top with goat cheese and cook until cheese is just softened (another minute).
- Remove scrambled eggs from pan and serve with toasted bread, or enjoy without!
Nutrition
Tried this recipe? Let me know in the comments!