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?