Ked Egg Cheese Recipe

Prepare egg custard

Crack the 6 large eggs into a medium bowl. Add the 1 cup whole milk and whisk vigorously until fully combined and slightly frothy (about 30 seconds).

Melt cream cheese

In a small saucepan over low heat, combine 3 tablespoons softened cream cheese and 1 tablespoon unsalted butter. Stir until smooth and just melted (do not boil). Remove from heat.

Combine custard and cheeses

Slowly whisk the melted cream cheese and butter into the egg-milk mixture until homogeneous. Stir in 1 1/2 cups shredded sharp cheddar, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 2 tablespoons chopped chives (if using). Mix until the cheddar is evenly distributed. The mixture will be slightly thickened from the cream cheese.

Cook gently

Heat a nonstick skillet over medium-low heat and lightly grease with a little butter or neutral oil. Pour the egg-cheese mixture into the skillet and cook slowly, stirring gently and continuously with a silicone spatula, scraping the bottom to form soft curds. Cook until the eggs are softly set but still moist, about 6–8 minutes. Remove from heat a touch early because residual heat will finish them.

Finish and hold

Taste and adjust seasoning with more salt or pepper if needed. If the mixture is too loose for assembly, let it rest 2–3 minutes to thicken slightly.

Prepare rolls

Preheat a skillet or griddle over medium heat. Split the 4 sandwich rolls or brioche buns and brush cut sides with olive oil or melted butter (about 2 teaspoons total).

Toast buns

Place the cut sides down on the hot skillet and toast until golden brown and crisp, 1–2 minutes. Remove from heat.

Assemble sandwiches

Divide the egg-cheese mixture evenly among the 4 bottom buns. If desired, sprinkle an extra tablespoon of shredded cheddar on each portion while filling is still warm so it melts slightly. Top with optional hot sauce or ketchup to taste. Cap with the bun tops and serve immediately.

Serve each sandwich with additional chives and an extra drizzle of hot sauce or a side of ketchup. Leftover egg-cheese keeps refrigerated in an airtight container for up to 3 days; gently reheat in a skillet over low heat, adding a splash of milk if it has tightened.