Name: Chilli scrambled eggs w/ goat’s cheese + tomato
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: 40 g (2½ oz) Tamari seeds; freshly ground black pepper; salt flakes; 3 tablespoons finely snipped fresh chives; 80 g (2¾ oz) goat’s cheese, marinated in oil; 2 slices bread (I used seeded sourdough), cut to 2 cm (¾ in) thickness; 1 red bird’s eye chilli, seeded and thinly sliced; 1 handful rocket (arugula); 2 tablespoons Vinaigrette; 5 or 6 super fresh eggs; 80 ml (2½ fl oz/⅓ cup) olive oil (use the oil from the marinated goat’s cheese if you like); 10 or so tomatoes on the vine

Preparation info

Serves
2

Difficulty
Easy
Ready in
25 min

Appears in

Chefs Eat Breakfast Too

By Darren Purchese

Published 2019

About

There’s nothing better than a hit of chilli to kickstart your day, and the addition of goat’s cheese makes this breakfast dish one of my faves. Here the cheese helps to level the heat of the chilli and prevents the eggs from overcooking. I LOVE Meredith goat’s cheese from Victoria; it’s marinated in oil with herbs and a touch of garlic – I could put it on anything!