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Chive Scrambled Eggs on Rye with Local Goat’s Cheese

May 26, 2011

I don’t often share breakfast posts, usually because we are in too much of a hurry in the mornings, but very often breakfast is my favourite meal of the day. When I was young, whenever my dad made breakfast, he would always make scrambled eggs with chopped chives, in Polish ‘szczypiorek‘ – try saying that before 8am! The Poles are also very fond of grains and rye bread is quite typical, so this morning I served mine on rye sourdough. I also couldn’t resist crumbling over some of the most delicious locally produced Goat’s Cheese from Childwickbury Farm, found in a local deli yesterday.

 

You could add chopped Polish ham too, but as it’s National Vegetarian Week (the goat’s cheese is made using vegetarian rennet) I have left it out.
 
Chive Scrambled Eggs (with Goat’s Cheese)
(Serves 2)
Ingredients:
2 teaspoons butter
1 tablespoon fresh garden chives, chopped
2 organic, free range eggs, lightly whisked
2 slices bread (I used rye sourdough)
1 tablespoon crumbly goat’s cheese – optional
Method:
1. Toast and butter your bread
2. Melt a teaspoon of butter in a frying pan gently – take care not to burn it
3. Add in the chopped chives and coat in the butter
4. Mix in the lightly whisked eggs, allow to cook for 30 seconds and then begin stirring the eggs until they scramble.
5. Once cooked, serve the scrambled eggs on toast, sprinkle with goat’s cheese and a few fresh chives. 
 

Filed Under: Breakfast and Brunch, Healthy Eating9 Comments

« Road-Testing the ‘My Daddy Cooks’ Recipe Book
Fresh Pasta with Asparagus, Goat’s Cheese and Lemon »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Gaz says

    January 28, 2012 at 4:43 pm

    Looks really nice, i will have to try this one

    Reply
  2. Johanna GGG says

    May 28, 2011 at 1:03 am

    >Thanks for sending these in – they look lovely – chives and cheese is a great flavour combination – hope you enjoy the pancakes

    Reply
  3. Fabulicious Food says

    May 26, 2011 at 5:48 pm

    >Thank you! Didn't need to eat till about 5pm after this. Bonus!

    Reply
  4. MissCakeBaker says

    May 26, 2011 at 4:52 pm

    >Breakfast is most definitely my favourite meal of the day – these eggs look v good!

    Reply

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