Scrambled eggs & cheese – one of those dishes that seems to work for any meal. Sometimes you just want that certain comfort that only scrambled eggs can provide. As a child, scrambled eggs were a regular item. Sometimes, if we’d been running around all day, we would have scrambled eggs and toast as our dinner. I like them best with cheese. As does my one sister. So much that she cannot/will not eat them without cheese!
Step 1: Start with pasture-raised eggs from the farmers market. This recipe serves two people. Three eggs is just the right number for us – not too little and not too much. You can plan on 1 1/2 to 2 eggs per serving.
Don’t have pasture-raised eggs? Use regular eggs but consider trying pasture-raised eggs. They are much more flavorful and healthy!
Crack your pasture-raised eggs into a bowl.
Step 2: Add the milk and use your whisk to mix up the eggs and milk.Scrambled eggs are best if you start with pasture-raised eggs! #WhatsCookingWithBarbara Click To Tweet
Step 3: Grate some cheese. I used about one ounce in this recipe. I love extra sharp cheddar cheese, but any cheese will work – depending on your tastes.
Step 4: Add the cheese, season with salt and pepper and stir well.
If you’re into it, you could add a tablespoon of your favorite salsa right now. For scrambled eggs & cheese with a kick!
Step 5: Melt the butter over medium heat. I used a cast-iron skillet because it was the perfect size – 8 inches. If you’re cooking more than 4 eggs, you’ll need a bigger skillet.
WARNING! This step is important. Make sure your pan is hot before proceeding to the next step! If you want more information, see my post about my top cooking mistakes!
Step 6: Add the egg mixture to the hot butter.
Step 7: Stir the eggs while cooking, scraping the sides and bottom of the pan.
Step 8: Cook until the eggs are firm, but not dry. Enjoy!
Scrambled eggs & cheese is a versatile dish. Sometimes I add a dash of cayenne pepper. Or you could add some salsa. Don’t be afraid to experiment with other herbs and spices.
If you’re really feeling feisty, you may want to sauté some mushrooms or onions or greens with your scrambled eggs & cheese. You can do that after step 5 – before you add the egg mixture to the pan.
Scrambled Eggs And Cheese
- 3 pasture-raised eggs
- 2 Tbsp milk
- 1 ounce grated extra sharp cheddar cheese or cheese of your choice
- 1 Tbsp butter
- Salt and Pepper to taste
Crack the eggs into a bowl.
Add the milk and use your whisk to mix up the eggs and milk.
Grate the cheese.
Add the cheese, season with salt and pepper and stir well.
Melt the butter over medium heat.
Add egg mixture.
Stir the eggs while cooking, scraping the sides and bottom of the pan.
Cook until the eggs are firm, but not dry.
Want more recipes? Veggies 101 is coming soon and has several egg recipes in it! Are you on my mailing list? It’s the best way to keep informed about the progress on Veggies 101. By the way, do you want to be on the list that gets news about this site first? Sign up here.
Latest posts by Barbara (see all)
- Fragrance Ingredients – The Smoking Gun - September 19, 2018
- Scrambled Eggs & Cheese – The Best Start With Pasture-Raised Eggs - September 12, 2018
- Mise en place: Have everything in Place Before Cooking - September 5, 2018