Scrambled Eggs with Goat Cheese and Chives

I never thought I'd post a scrambled egg recipe, of all things. But this is a favorite, almost once-a-week go-to around here and it's a little unique, so thought I'd share it. 

Each September for several years now (except last year), our family has participated in the Tour de Taste, a bike riding and eating event in our local area. (It is the greatest concept and I don't know why there aren't so many more events of this sort!) There are three routes to choose from; we have always so far chosen the family-friendly six-mile ride around the lake. No matter which route you choose, there are many stops along the way to taste food. The food providers are area farms and restaurants. There are always a few too many sweet offerings for my taste-- donuts from a local diner, granola from a coffee shop, ice cream from a farm-based creamery. All delicious, but as I pedal I guess I crave more savory sustenance. I loved some meat and veggie pies offered by a trendy upstart restaurant, as well as apples and gourmet cheese doled out by a stop shared by an orchard and Vermont cheesemaker. One year, a local restaurant was serving scrambled egg sliders-- little egg sandwiches on brioche rolls-- that on our little piece of paper that listed all our stops hadn't sounded very original or exciting, but were so very tasty. Even my son, maybe 6 at the time, hinted that he wanted seconds, and since we were one of the last bike groups to pass through, Chef Martin obliged. We got chatting with him about what, exactly, he did with these scrambled eggs and he gave us these tips: use plenty of butter in the pan, cook them low and slow, and add in crumbled goat cheese and chives. 

Ever since, we've been duplicating these eggs at home and we all love them. (One day we were out of goat cheese, but I decided to make scrambled eggs anyway and tossed in some grated cheddar. Both of my kids picked and prodded at their eggs and claimed they tasted "weird" with "that kind of cheese." They eat cheddar lots of ways but apparently they only now take goat cheese in their eggs; I spoiled them with this dish!) In the spring and summer when we have lots of fresh chives in our garden, we use those; otherwise we use some green onions/scallions in these eggs for a similar result.   

Scrambled Eggs with Goat Cheese and Chives 
Inspired by Chef Martin from Ariana's Restaurant

eggs (about 2-3 per person, depending on appetite; we do around 10 eggs total for our family of four)
chives, freshly snipped OR green onions, thinly sliced
goat cheese: about 1/3 to 1/2 of a 4-oz. log, crumbled
salt and pepper

Whisk eggs in large measuring cup or bowl; pour into buttered or greased nonstick frying pan on low heat (number "2" on our gas cooktop). Stir occasionally with heatproof spatula but let eggs rest; don't stir constantly. When done or almost done, turn off heat, crumble in goat cheese, sprinkle with chives, and stir. Season with salt and pepper. 

Serve alongside toasted and buttered English muffin bread, toast, or bagels.