When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!" But then I stopped myself. I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again. Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like.
I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try. I liked it surprisingly; I liked it enough to buy it. I even found a recipe that looked delicious with goat cheese in it. I even have some left over for another recipe. My motto always has been and will be--try new foods!!!
As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other. I'll also divulge that I ate every. bit. of. this. Yes--all two servings!
Smoked Salmon Goat Cheese Scramble
from Tori Avey
Makes 2 servings
- 4 eggs
- 1 tablespoon milk
- 1 tablespoon butter
- 1/3 cup (2 oz) sliced smoked salmon cut into small pieces
- 2 oz goat cheese
- 1 teaspoon chopped fresh dill
- Salt and pepper to taste
- Labaneh cheese or sour cream (optional)
- Whisk eggs and milk together for 1 minute.
- Heat butter in a pan until melted.
- Add salmon and cook for 1 minute.
- Add eggs, dill, and goat cheese.
- Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around. this allows the uncooked egg to flow in and cook.
- When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
- Flip eggs once.
- Season to taste (I only added pepper) and serve.
So go and try some goat cheese! It's a free sample, and if you love it, then maybe you'll be adventurous at restaurants and try something with goat cheese in it! I know I will!
Jennifer is the chef behind a girl eats world. Head over to check out more recipes and kitchen tips!