This is one of my favorite go-to meals, when I don’t feel like cooking and am feeling rushed; breakfast, lunch, or dinner, included. So easy and so flavorful!
Egg Scramble
- Mushrooms (I prefer baby crimini)
- Whole garlic
- Sun dried tomatoes (I use Melissa’s, no added salt or sulfites)
- Crumbled herb goat cheese
- Kosher salt/pepp
- Eggs
Start the mushrooms and whole garlic in a little butter/oil of your choice over medium heat, until garlic cloves start to brown:
Take kitchen shears and cut the sun-dried tomatoes into pieces right into the pan (so much easier than cutting!) Continue sautéing until the tomatoes warm up and soften a bit:
Add eggs (number of your choice, last night I added 5, so I could have leftovers for breakfast) and scramble until they reach your preferred done-ness:
Top with crumbles of herb goat cheese (I was out of goat cheese, but had some Gorgonzola leftover from a party, so I used that. Normally, I don’t add cows milk):
livinglikelinds 
Holy yum!!! My bf says I eat too much garlic, he hasn’t seen this recipe though… I bet it would be awesome if you roasted the garlic first too! OH YUM. I’m going to try this though, I have never cooked a full garlic clove!
Holy yum is right 🙂 Honestly, until about 4 months ago, I always cut or minced garlic. Now I NEVER do that, and always use whole in soups, roasted/baked dishes, etc. In this egg scramble, I covered it for a period of time to let the heat soften the garlic. It tastes exactly like roasted-without roasting first!!
YUM!!!! We should make this when you are here in November!
Definitely! So easy and good.