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Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash

Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash

A sunny Parisian morning doesn't have to mean heavy cream and dark bistros. Here in California, I love starting the day with eggs gently coaxed and folded over low heat until perfectly glossy and custard-like. We're folding in fresh, tangy goat cheese at the very last second so it forms little molten pockets, and topping it all with vibrant, citrus-kissed ribbons of summer squash.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 5 minutes
2
medium
breakfastlunch
eggsgoat cheesetartinesummer+1

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Timeline

15 minutes
0m5m10m15m
Prep Squash Salad
5m
Toast Levain
5m
Whisk Eggs
2m
Melt Butter
2m
Soft-Fold Eggs
2m
Fold in Chèvre
Assemble Tartines
2m

Ingredients

  • 1 small young summer squash(yellow or green zucchini works wonderfully)
  • 1/2 ripe avocado(peeled and thinly sliced)
  • 1 small shallot(very thinly sliced)
  • 1/2 Meyer lemon(juiced)
  • 1 tbsp extra virgin olive oil(the good stuff)
  • 2 pinches flaky sea salt(divided)
  • 2 thick slices sourdough levain(for toasting)
  • 6 large pasture-raised eggs(room temperature is best)
  • 1 tbsp unsalted butter(European style if possible)
  • 3 oz fresh goat cheese(chèvre)
  • 1 tbsp fresh tarragon and chives(finely chopped)
  • 1 pinch fresh black pepper(to taste)

Instructions

  1. 1

    Using a vegetable peeler, shave 1 small young summer squash into delicate ribbons. Thinly slice 1/2 ripe avocado and 1 small shallot. Toss gently in a bowl with the juice of 1/2 Meyer lemon, 1 tbsp extra virgin olive oil, and 1 pinch flaky sea salt. Let it marinate and soak up the California sun while you prepare the eggs.

    5 min

    Tip: Don't overmix the avocado or it will turn into guacamole. We want distinct, beautiful ribbons and slices.

  2. 2

    Heat a heavy skillet or grill pan over medium-high heat. Toast 2 thick slices sourdough levain until golden and crisp on the edges, but still yielding in the center.

    5 min

    Tip: A little olive oil brushed on the bread before toasting never hurt anyone.

  3. 3

    Crack 6 large pasture-raised eggs into a bowl. Whisk vigorously until absolutely no streaks of egg white remain. Season with 1 pinch flaky sea salt.

    2 min

    Tip: Room temperature eggs incorporate air better and cook more evenly. Whisk right before cooking, not earlier.

  4. 4

    Melt 1 tbsp unsalted butter in a nonstick skillet over medium-low heat. You want it to foam slightly but absolutely not brown—this is a gentle morning dish.

    2 min

    Tip: If your pan gets too hot and the butter browns, wipe it out and start over. Patience is key.

  5. 5

    Pour in the eggs. Let them sit undisturbed for just a few seconds until the edges barely start to set. Using a silicone spatula, gently push and fold the eggs from the edges to the center, letting the raw egg run back onto the pan. Cook low and slow.

    2 min

    Tip: Think of folding rather than scrambling. We want large, tender, custard-like curds.

  6. 6

    While the eggs are still quite runny, crumble in 3 oz fresh goat cheese. Continue softly folding the curds until they are just set but still deeply glossy (we call this 'baveuse' in French). Immediately remove from heat and fold in 1 tbsp fresh tarragon and chives.

    1 min

    Tip: The residual heat of the pan will continue cooking the eggs, so take them off the flame a few seconds before you think they are done.

  7. 7

    Divide the soft-folded eggs over the toasted sourdough. Top with a tangle of the marinated squash and avocado salad. Finish with 1 pinch fresh black pepper and serve immediately.

    2 min

    Tip: Make sure to spoon some of the citrusy olive oil from the salad bowl over the top of the toast.

Chef's Notes

The secret to this dish is the technique of soft-folding. Do not aggressively stir the eggs; gently push and fold them. The goat cheese melts into the warm curds, creating a luxurious, creamy texture without adding a drop of heavy cream. It's the perfect balance of a rich, comforting French classic lifted by the bright, zesty crunch of California produce.

Frequently Asked Questions

How long does Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash take to make?

Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash takes about 15 minutes total. That includes 10 minutes of prep and 5 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash?

The main ingredients are: young summer squash, ripe avocado, shallot, Meyer lemon, extra virgin olive oil, flaky sea salt, sourdough levain, pasture-raised eggs, unsalted butter, fresh goat cheese, fresh tarragon and chives, fresh black pepper.

What type of meal is Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash?

Soft-Folded Eggs with Molten Goat Cheese & Shaved Summer Squash is categorized as: breakfast, lunch.