Scrambled Eggs with Cheese
These fluffy scrambled eggs with cheese are the perfect protein=packed breakfast. Easy to make in just a few minutes and perfect with a slice of toast and crispy bacon.
Servings: 2
Calories: 393kcal
Ingredients
- 4 large eggs
- 2 Tablespoons heavy cream or milk
- 2 Tablespoons unsalted butter
- ½ cup sharp cheddar cheese freshly shredded
- salt and black pepper
- 2 Tablespoons fresh chives optional
Instructions
- Crack the eggs and heavy cream into a small bowl and whisk vigorously for 1 minute.
- Melt the butter over medium-low heat in a nonstick skillet until the butter begins to foam.
- Pour in the eggs. Use a fork to whisk the top of the eggs without touching the bottom of the pan. The smaller your pan the easier this will be.
- Cook the eggs undisturbed for 30 to 60 seconds. Sprinkle on the cheese. Use a spatula to gently push the eggs from the edge of the pan to the center. Alternate between letting the eggs rest so the bottom sets slightly and pushing and folding the eggs. Cooking for about 2 minutes.
- The eggs are done when they are barely set and the cheese is melted. Season with salt and pepper. Garnish with chives before serving.
Notes
- For even fluffier eggs try using the whisk attachment of an immersion blender.
- Packaged shredded cheese contains a caking agent. For fluffy creamy eggs, I suggest freshly grating from a block of cheese.
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