Soft, custardy scrambled eggs set atop toasted bread and addictive herbed goat cheese. A simple, yet stunning dish that’s super delicious! This dish is a hit for breakfast or brunch.
Cook onion, garlic: Heat olive oil in a small saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Reduce heat to low. Stir in garlic, cook until fragrant, about 1 minute.
Simmer: Add tomatoes, tomato puree, and salt. Cover and simmer for 12 to 15 minutes to thicken.
Blend: Transfer to a blender and puree until smooth.
Scrambled Eggs and Herbed Goat Cheese Toast
Herbed Goat Cheese: In a small bowl, mix together goat cheese, dill, chives, and pepper (to taste).
Dressing: In a small bowl, whisk together lemon juice, olive oil, honey, salt and pepper (to taste).
Scrambled Eggs: In a medium bowl, whisk together eggs, salt and pepper (a couple pinches of each). Melt butter in a nonstick skillet over low heat. Pour in eggs. As the eggs start to set, gently push them around the pan. Once cooked to your liking, remove from heat.
Assemble: Spread herbed goat cheese on toast, then top with eggs. Toss arugula with dressing, shake off any excess dressing, then pile over eggs. Serve with a side of the sauce.
Notes
Nutritional estimate includes toast and half of the Easy Tomato Sauce (makes extra).