Goose eggs are famous in my family. Some of you know me as Goose or Small Fry from my mom, VeggieConverter. My favorite way to have these scrambled eggs is with a little cheese, cilantro and parsley.
VeggieConverter’s Note: Man, Goose is a master of breakfast. She’s the queen of eggs, I tell you. If I want breakfast eggs of any variety, she’s my girl. These Goose eggs are her specialty. And she makes them with or without the salami underneath for variety. She’s also great at omelettes, and working on her other egg varieties like poached eggs, over hard, over easy and frittatas.
And these are sooo good. The combination of the herbs and cheese are just right and she just nails it every single time. She’s been making these eggs since she still needed a stool to reach the stove top and she’s a straight up pro at it at this point. I love this little firecracker in the kitchen so much and I hope you guys love her recipe, too! Enjoy!
Do you have a favorite egg style or for Goose to try out? Let her know in the comments! She’s always looking for a new breakfast challenge!
Goose will be sharing her favorite recipe’s from now on at VeggieConverter in her series, Goose’s Cookery Corner.
Please also check out Goose’s sister, Bug’s, posts here: Bug and Cat’s Bakery Course.
1/4 cup cilantro
1 teaspoon dried parsley
1 tablespoon cheese
1 small bowl
- Heat up the pan while you mix all of the eggs, cilantro, and parsley.
- Once the pan is heated add olive oil in the pan.
- Once the oil is spread, add the eggs.
- Let the eggs set then stir until cooked.
- Add the cheese on top and wait two minutes and there you have it, Goose eggs.
- Serve atop salami, if desired.