Eat this for Breakfast: Eggs, potatoes, and goat cheese

 

The other day I had this for breakfast:

goat cheese as it exists in nature

• 1 small potato, skin on, cut into 1/2 inch bits
• 1 clove of garlic, minced
• 1 generous pour of olive oil (2-3 T)
• salt and pepper
• 2 eggs (maybe 3 if they’re from a local farm)
• 2 oz. of severely-crumbled ebola-free goat cheese
• 1 handful of chives, chopped (or not, if you don’t have them)

Serves 1

 

In a large skillet, cook potatoes in oil with generous amounts of salt and pepper over medium-high heat, stirring frequently until browned, roughly 10-14 minutes.  Add garlic, and cook for 1 more minute.  Remove potatoes to a plate and reduce heat to medium-low.  Beat eggs with cheese and generous amounts of salt and pepper, then add to the warm skillet.  Cook until done, then join them with the potatoes.  Cover everything in chives, and then store it safely in your mouth forever!!

 

goat cheese once it has been harvested

goat cheese once it has been severely crumbled

 

 

 

 

 

 

 

Fun Fact:  It was rumored that goat cheese hats were all the rage at fashion balls in France in the 1930’s.

Once again, thank you to the internets for your kindness in letting me use your photos.  I hope that’s legal.