Scrambled Eggs with Goats Cheese (what to cook when you’re too tired to cook)

I feel a little sorry for the humble egg.

It’s been given a hard time for so long. The good old cholesterol drama of the last 20 years or so had many believing that the yolk was bad for you and we were encouraged to only eat eggs sparingly. Remember egg white omelettes? Seriously…what were we thinking people?

The yolk actually contains most of the important nutrients and the white is mostly protein. ALL of it is good for you. 

One of God’s greatest gifts to us is the egg. It’s such a powerhouse of nutrition, it’s inexpensive and can be cooked quickly and in a million different ways.

Here is a link to an easy-to-understand article about HOW amazing eggs actually are. It’s a must read.

My new favourite breakfast, lunch or dinner dish is this Scrambled Eggs with Goats Cheese and Rosemary. 

I first read about the combination in a beautiful book by Shauna Niequist called Bread and Wine, a love letter to life around the table (my kind of book).

This is one of those ideas that is hard to put in a recipe format. 

Basically, choose as many eggs as you wish to eat or according to how many you are feeding. This is very personal. I would eat 2 if I was making this for myself, my eldest son has been having 5 on his own lately….you see what I mean!

Pour your lightly beaten eggs into a cold non-stick frying pan and then turn on the heat. Gently, start moving the eggs around in ribbons with a spatula or whisk. I like to think of it as a gentle scramble. We all know how awful tough and chewy scrambled eggs can taste. That’s usually from too much over zealous beating and too long on the heat. 

The whole thing takes only a few minutes. When the egg is starting to look almost finished, i.e. just set, crumble in as much goats cheese (feta works well too) as you like, sprinkle in some finely chopped fresh rosemary and season with pepper. 

And there you have it. 3 ingredients, ready in about 3 minutes. 

Who said eating well had to be complicated? 



Poached Egg with Halloumi & Pan Fried Asparagus & Mushrooms (vegetarian)

Even passionate cooks need a night off from the kitchen.

In our current season of life, that is Sunday night for me.

After a week of meals that they have no choice but to eat, Sunday is the one night where my boys can choose (within reason) their own dinner. It’s often leftovers, a toasted sandwich, pasta and cheese, or ‘Upside Down Dinner’ which is when they have their favourite breakfast for dinner. I still try and get some carrot sticks or something nutritious into them, but generally, it’s our most relaxed ‘whatever works and is in the house’ dinner night.

This leaves me with a much needed night off from being the chief decision maker and vegetable enforcer, which I admit, does feel good.

I potter around the kitchen with the kids and my husband, but try and take a back seat, as I encourage my older boys to help construct their own meal.

Out of everything I will eat in a week, my Sunday night dinner is my favourite meal. It’s one of our most simple….but because I haven’t made it, it just tastes AMAZING.

So, what is this Sunday night dinner I hear you say?


Yep. Eggs.

Simple, cheap, nutritious eggs.

A few years ago my husband, who doesn’t spend a great deal of time in the kitchen, decided he wanted to learn how to poach eggs. I decided not to get involved and leave him to learn this for himself (best for our marriage that way!) Over time, he researched and perfected how to poach the perfect egg, and thus it has become the meal he cooks for me every Sunday night.


I am usually banished from the kitchen altogether, for fear I will take over (Me? Take Over?) or if permission granted I get given ‘toast and extras’ duty, ie. roast the tomatoes, fry the halloumi, chop the asparagus.

Truth be told, it’s actually one of my favourite times of the week, having my man in the kitchen with me….doing something I love so much….together.

I know the best way to poach an egg can be highly controversial, but below is the way my husband swears by and I can attest that it tastes pretty darn good.


2 eggs per person

1 block of Halloumi cheese, cut in half horizontally

1 bunch of fresh asaparagus, ends trimmed, cut in half

a large handful of button mushrooms, washed and sliced

zest and juice of 1/2 a lemon

1 clove garlic, crushed

a few sprigs of fresh thyme

approx 2 tablespoons of butter, for frying

sourdough bread to toast

salt and pepper to season


Get your toast ready for toasting.

Melt butter over a medium heat in a frying pan.

Add garlic, mushrooms, thyme and lemon zest and fry until mushrooms are softening and slightly golden.

Add asparagus and fry for another 2 minutes, or until they are slightly soft.  Remove from pan and cover to keep warm.

Place the frying pan back over medium heat and add a little extra butter. Once melted, add the Halloumi and fry on both sides until golden. Remove from the pan and pour the lemon juice over the Halloumi.

To Poach Eggs

Bring a medium size saucepan of water to a rapid boil with a lid on.

Remove the lid, crack the egg flush to the water surface and open shell slowly, so as it hits the water, the egg white seals almost immediately.

Leave in boiling water for approximately 60-90 seconds, or until the egg yolk is cooked to your liking.

Remove with a slotted spoon.

Plate up the toast, vegetables, egg and halloumi. Season with salt and pepper and serve with a lemon wedge if desired.