1-2 tablespoons butter
2 tablespoons crumbled chevre (goat cheese)
Melt butter most of the way in a pan on medium-high heat. Scramble eggs in a bowl, then pour into the pan. Add crumbled chevre, then gently stir and scrape pan bottom with a soft spatula for 3-4 minutes. When done, eggs will look just a bit more moist and fluffy than the usual scrambled eggs, so be on the lookout lest you overcook.