Creamy Goat Cheese Soft Scramble on Garlicky Sourdough

Serves 2 · 8 min prep · 12 min cook

Ingredients

• 4 thick slices sourdough bread
• 1, halved garlic clove
• 5 large eggs
• 2 Tbsp heavy cream or half-and-half
• 1/2 tsp, divided kosher salt
• 1/4 tsp freshly ground black pepper
• 2 Tbsp, divided unsalted butter
• 3 oz, crumbled soft goat cheese
• 2 Tbsp snipped fresh chives
• 1 tsp fresh thyme leaves
• 1 tsp extra-virgin olive oil
• pinch for finish flaky sea salt

Instructions

1. 1Toast the sourdough slices in a toaster or under a broiler until deeply golden and crisp on the outside but still tender inside. Immediately rub the cut side of the garlic clove firmly over one side of each hot slice so the rough toast grates the garlic and releases its oils. Drizzle lightly with the olive oil and set aside.
2. 2Crack the eggs into a bowl, add the cream, kosher salt, and black pepper. Whisk vigorously 20–30 seconds until the mixture is uniform and slightly frothy with no streaks of white.
3. 3Place a nonstick or well-seasoned 10-inch skillet over low heat and add butter. Once the butter melts and foams gently (do not let it brown), pour in the eggs.
4. 4Using a silicone spatula, stir slowly and constantly in figure-eight motions, scraping the bottom and sides so large soft curds form. This low-and-slow method takes 4–6 minutes; the eggs should look creamy and barely set, like loose custard.
5. 5When the eggs are still slightly wetter than you want them finished, remove the pan from heat. Fold in the crumbled goat cheese and remaining butter; residual heat will melt the cheese into silky pockets and finish cooking the eggs to a luxurious soft scramble.
6. 6Taste and add the remaining salt if needed. Gently fold in most of the chives and thyme, saving a pinch for garnish.
7. 7Place two garlic-rubbed toasts on each plate. Spoon the creamy scramble generously over the toast, letting some cascade down the sides.
8. 8Finish with the reserved herbs, a grind of black pepper, and a tiny pinch of flaky sea salt. Serve at once while the eggs are still glossy and the toast still crunchy underneath.