I so wish that I had found this recipe earlier, its to die for and just perfect for this weekend, as it is Father’s Day and I decided that I would spoil Hubby rotten by making him breakfast in bed on both mornings over the weekend. My Hubby works extremely hard and I feel he deserves to be spoilt on regular occasions, just so he knows how much we love him and how much we appreciate all he does for us.

Now Hubby gets a bit fed up with the cookery channels always being on and he is no fan of Ina Garten, the Barefoot Contessa, which he rather rudely refers to as, the Barefoot Fatter, but I think after cooking a feast of a breakfast on her BBQ she has by far gone up in his expectations. One of Hubby’s Fathers Day present was a rather impressive new BBQ which he now likes any excuse to play with and if he can cook breakfast, lunch and dinner on it, he will.
 
I’m not complaining though, as it means it keeps him out of my kitchen, he is such a messy chef and all the mess is outside, perfect, a hand with the cooking & no mess, what more can a girl ask for, well apart from more cookery books maybe!!
 
Anyway, I cooked this for Hubby on Saturday morning and it was scrumptious and I feel may have to be a regular weekend breakfast, but as is tradition, Sundays breakfast, actually on Fathers Day had to be Hubby’s all time favourite breakfast, Baked Beans & Willies (small sausages to the rest of us), but in this household they are lovingly referred to as Baked Beans and Willies !!!
 
Well I hope you all had a lovely weekend and a great Fathers Day.
 
Buon appetito
 
This recipe serves 6, but the basic rule of thumb for scrambled eggs is 2 medium sized eggs per person and one for luck, just add as much or as little goats cheese as you want. I added extra over the top with fresh ground pepper as we love goats cheese and I left out the chives as I didn’t have any in, but I must admit for a breakfast I think its best without them, but hey, its up to you.
 
Ingredients
16 extra-large eggs
1 1/4 cups milk or half-and-half
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter, divided
6 ounces fresh goat cheese, such as Montrachet, crumbled
2 tablespoons minced fresh chives
 
Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over a medium heat on your hob. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
 
Ina makes this on the BBQ, all you have to is, heat a charcoal grill with coals. Spread them out in one dense layer & cook, also just as easy to do on a gas BBQ, I just suggest that you don’t use your best pans for this.