Place ½ ounce goat cheese into the center of each squash blossom and gently press the flower closed so that it sticks to the cheese. Season flour with salt and pepper and dredge blossoms in flour, shaking off any excess. Dip into egg, then bread crumbs, then set aside and repeat with remaining blossoms. Heat a large skillet over medium high heat; add olive oil and cook squash blossoms until nicely browned on all sides, about 5 minutes total. Drain on a paper towel and season with salt and pepper while hot. Serve immediately for best results.
