Egg & Cheese Recipe

Crack and whisk

Crack the eggs into a small bowl. Add the whole milk, salt, and black pepper. Using a fork or small whisk, beat vigorously until the mixture is homogenous and slightly frothy, about 20–30 seconds.

Grate or measure the cheeses and have them ready to add when the eggs are almost set.

Heat the pan

Place an 8–10 inch nonstick skillet over medium-low heat. Add the butter and let it melt, swirling to coat the pan. The butter should foam but not brown.

Cook the eggs

Pour the whisked eggs into the pan. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. With a silicone spatula, gently push the set edges toward the center while tilting the pan to allow uncooked egg to flow to the edges. Repeat gently in 10–15 second intervals until the eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes total depending on heat.

Add cheese

Sprinkle the shredded cheddar evenly over the eggs. If using parmesan, sprinkle it on as well. Fold the eggs over the cheese or gently stir so the cheese melts into the eggs. Cook for an additional 20–30 seconds just until the cheese is melted and the eggs are fully set but not dry.

Toast and serve

While the cheese melts, toast the bread or English muffin if desired. Slide the eggs onto the toasted bread, garnish with sliced chives if using, and serve immediately.