Cheesy Scrambled Eggs

As much as I love and enjoy breakfast food, I don’t eat breakfast. I’ve got into the intermittent fasting concept and it’s honestly so easy to not spend time or energy eating upon waking up. That said, I love making breakfast food on the weekends after sleep in - it ends up being eaten at more of a brunch time, but I’m still in my pajamas so it counts.

These scrambled eggs are of my own making, and therefore very easy. There’s a funny story about how they came to be below the photo, but I don’t want to assume you’re interested in such details.

Pro tip: Freeze your bread. I’ve said this before, but buy something you love, use it and then freeze it. It thaws quickly and is great to already have on-hand.

Bentley’s Cheesy Scrambled Eggs + “Toast”

Serves 2

• 4-6 eggs

• Generous splash of whole milk (alt. half and half or heavy cream - whatever dairy you have)

• Kosher salt to taste

• Freshly ground black pepper to taste

• Ground cayenne pepper to taste

• 1 TBS butter

• 1/4-1/2 cup freshly shredded sharp cheddar cheese (I’m telling you, shredding yourself is a game-changer)

• 2 Portuguese muffins (I use these because they’re fluffy, soft and slightly sweet, but use whatever you prefer!)

• Jam of choice (I use Sarabeth’s preserves because they’re the best)

How to make it

1. Start by toasting your muffins because this will take 5-10 minutes and they can hang out after being done. For me, this usually is 5 minutes, check, then 5 more minutes.

2. I toast these with butter, face down in a cast iron skillet over medium low heat until they’re golden. I do a dab of butter underneath each half, but you could also spread butter on each half if you have some softened. This ends up being about a 1/2 TBS total.

3. When they’re done, turn the heat off and leave face down in the pan until after the eggs are made.

4. Whisk eggs, salt, pepper, cayenne and milk in a bowl until combined and frothy.

5. Heat about the other 1/2 TBS butter in a nonstick skillet over medium heat. Add the egg mixture to the pan when the butter is melted.

6. Using a rubber, heatproof spatula, stir the eggs around the entire time until they’re almost fully cooked. Turn the heat off when they’re still glistening so you don’t overdo them (my pan stays hot for awhile after the heat is off).

7. Sprinkle the cheddar cheese on top and cover the pan with a lid so the cheese can melt.

8. Spread some jam on your muffins and divide the eggs between two plates. Enjoy!

Origin Story: I was making scrambled eggs a lot and then one day, John made a comment that they were good, but they weren’t really scrambled eggs. After being completely offended and heartbroken, I dug in to find out what he meant. Without realizing, I had gotten so used to make eggs for breakfast sandwiches that I was letting the eggs cook as more of a patty. It tasted fine, but the fluffy texture was missing. So I set out to make actual fluffy scrambled eggs. It turns out, the trick is just to stir them in the pan the whole time and turn off the heat before they’re fully done.