When I found out that August was National Goat Cheese month, my first reaction was "I hate goat cheese!"  But then I stopped myself.  I remember the last time I had it (4-6 years ago, I didn't like it), and I knew it was time to try it again.  Your taste buds change every 5-7 years, and as you get older, the more bitter foods you like. 

I knew that there was a goat cheese stand, Bleugrass Chevre, at the Farmer's Market with free samples so I gave it another try.  I liked it surprisingly; I liked it enough to buy it.  I even found a recipe that looked delicious with goat cheese in it.  I even have some left over for another recipe.  My motto always has been and will be--try new foods!!!

As I sit here eating this (literally), I'm loving how the strong salmon and goat cheese flavor compliment each other.  I'll also divulge that I ate every. bit. of. this.  Yes--all two servings!

Smoked Salmon Goat Cheese Scramble

from Tori Avey

Makes 2 servings

• 4 eggs
• 1 tablespoon milk
• 1 tablespoon butter 
• 1/3 cup (2 oz) sliced smoked salmon cut into small pieces
• 2 oz goat cheese
• 1 teaspoon chopped fresh dill
• Salt and pepper to taste
• Labaneh cheese or sour cream (optional)

1. Whisk eggs and milk together for 1 minute.
2. Heat butter in a pan until melted.
3. Add salmon and cook for 1 minute.
4. Add eggs, dill, and goat cheese.
5. Taking a spatula, every 1 minute, scrap from the outside edge to the center all the way around.  this allows the uncooked egg to flow in and cook.
6. When eggs are about 90% done, chop up the middle and spread it evenly in the pan.
7. Flip eggs once.
8. Season to taste (I only added pepper) and serve.

So go and try some goat cheese!  It's a free sample, and if you love it, then maybe you'll be adventurous at restaurants and try something with goat cheese in it!  I know I will!

Jennifer is the chef behind a girl eats world.  Head over to check out more recipes and kitchen tips!