Eggs Recipe

Prep ingredients

Grate the cheddar if not pre-shredded. Thinly slice the roasted red bell pepper. Crack eggs into a medium bowl, add the milk, half the salt (1/2 tsp) and half the pepper (1/2 tsp), then whisk until homogenous and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1/2 tablespoon butter and let it melt, coating the pan. Pour the whisked eggs into the skillet. Let sit for about 10–15 seconds until edges set, then using a silicone spatula gently push the eggs from edges toward the center, creating large soft curds. Continue folding slowly; avoid high heat. When the eggs are about 80% cooked but still slightly glossy, sprinkle half the shredded cheddar (about 0.5 oz) over the eggs and gently fold it in. Remove immediately to a warm plate to avoid overcooking.

In a separate small nonstick skillet, heat 1/2 teaspoon neutral oil or butter over medium. Crack 1–2 eggs (adjust to serve size) into the pan carefully. For sunny-side-up: cook until whites are set but yolks remain runny, about 2–3 minutes. For over-easy: once whites are set, gently flip the egg with a spatula and cook 10–20 seconds more. Season each fried egg with a light pinch of salt and pepper.

If you prepared scrambled eggs and fried eggs both, place the scrambled eggs on the plate first. Top with the fried/sunny-over egg(s) if using. Sprinkle the remaining shredded cheddar (about 0.5 oz) over the hot eggs so it melts slightly. Crush the red pepper flakes between your fingers if you want a finer texture and evenly sprinkle the 1 tsp crushed red pepper over the dish (adjust to taste). Scatter the thin roasted red pepper slices and chopped parsley over the top.

Finish with a light drizzle of olive oil or a few drops of hot sauce for added brightness. Taste and adjust seasoning with remaining salt and pepper if needed.

Serve immediately while hot. This preparation yields a combination plate: creamy medium scrambled eggs combined with a fried/sunny-over egg on top, finished with melted cheddar and crushed red pepper garnish. Serve with toast or a side of roasted potatoes if desired.