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Mushroom Spinach Scrambled Eggs with Goat Cheese

Mushroom spinach scrambled eggs with goat cheese are softly cooked into silky, soft-curd crumbles and folded with sautéed mushrooms and wilted spinach. This easy egg recipe finishes with melted goat cheese and fresh herbs, served on toasted sourdough for a quick breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Egg mixture
  • 4 large eggs
  • 2 tbsp butter divided
  • 2 tbsp whole milk or cream
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 2 oz goat cheese crumbled
Mushroom and spinach filling
  • 1.5 cup cremini mushrooms sliced
  • 2 cup baby spinach
  • 2 clove garlic minced
  • 1 fresh chives or thyme for garnish
Serving
  • 1 toasted sourdough

Equipment

  • 1 cast iron skillet

Method
 

Sauté mushrooms and wilt spinach
  1. Melt 1 tablespoon butter in a skillet over medium-high heat, add sliced cremini mushrooms, and cook for 4–5 minutes until golden, stirring occasionally with a steady contact pattern. Add minced garlic and baby spinach and cook until the spinach is wilted and glossy.
  2. Season the mushroom-spinach mixture with salt and black pepper to taste, then transfer it to a plate so the eggs won’t overcook.
Cook the eggs into silky curds
  1. In a bowl, whisk the eggs with whole milk or cream, salt, and black pepper until uniform, keeping bubbles minimal. Heat the same skillet over medium-low and melt the remaining butter.
  2. Add the eggs to the skillet and cook slowly, pushing the eggs gently with a spatula every 30 seconds for very soft, silky curds. Remove from heat while still slightly underdone to prevent dry curds, then fold in the mushroom-spinach mixture.
Finish and serve
  1. Top the scrambled eggs with crumbled goat cheese and fresh chives or thyme so the cheese melts slightly from the residual heat. Serve immediately on toasted sourdough.

Notes

For the silkiest curds, keep the heat at medium-low and stop cooking when the eggs look slightly loose before folding—carryover heat will finish them. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently in a skillet over low heat or microwave in short bursts. Freezing is not recommended for best texture. If you want a dairy-light version, use a plant-based butter and dairy-free cream or milk plus a goat-cheese style crumble substitute.