Scrambled Eggs with Goat Cheese, Tomatoes and Chives

If you haven't noticed, I cook with goat cheese a lot. What can I say? I live in the Dairy State, after all. These scrambled eggs are super light and creamy, and are a nice alternative to the typical American cheese or Cheddar cheese scramble. Try substituting the tomatoes and chives with other vegetables and herbs.

Goat Cheese Scrambled Eggs
5 eggs
2 oz goat cheese
10 cherry tomatoes, halved
1 1/2 T chopped chives
Salt and pepper
1/2 T butter
1. In a small bowl, beat the eggs.
2. In another bowl, crumble the goat cheese with a fork and mix in the chives.
3. Heat the butter in a saute pan over medium heat, and when ready, add the eggs and stir with a spatula almost constantly (tip--if you spray the spatula with cooking spray before stirring, the eggs won't stick to it).
4. When the eggs are just about set, add the goat cheese and tomatoes and season with salt and pepper.
5. Keep stirring until set. Serve with bacon.
Serves 2-3 people

Baked Bacon
1. Preheat the oven to 400F.
2. Line a baking sheet with foil and lay bacon strips on the foil.
3. Immediately transfer the baking sheet to the oven (oven shouldn't be preheated) and bake for 20-25 minutes, until the bacon is crispy.