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Ingredients
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Egg mixture
Cheeses
House herbs & herb butter
To serve
Method
Egg mixture
- 1
Whisk eggs
Crack all 6 eggs into a medium bowl. Add the 1/4 cup whole milk, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 20–30 seconds).
- 2
Preheat pan
Place a nonstick or well-seasoned skillet over medium-low heat. Add 1 tbs unsalted butter and let it melt and foam but not brown—this creates a soft, custardy texture for the eggs.
Cheeses
- 3
Prepare cheeses
Combine the shredded sharp cheddar (1/2 cup), shredded fontina (1/3 cup), and 2 tbs finely grated Parmesan in a small bowl and set aside so they are ready to add to the eggs near the end of cooking.
House herbs & herb butter
- 4
Make the herb butter
In a small bowl, mix 2 tbs softened unsalted butter with 2 tbs chopped chives, 2 tbs chopped parsley, 1 tsp chopped thyme leaves and 1/4 tsp salt. Stir until evenly combined. Taste and adjust salt or herbs if needed. Set the herb butter aside at room temperature so it spreads easily.
To serve
- 5
Cook the eggs
With the pan on low heat and the butter melted and foamy, pour the whisked eggs into the skillet. Let sit undisturbed for about 15–20 seconds until the edges begin to set. Using a heatproof spatula, gently push cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. Continue gently folding and stirring every 10–15 seconds—keep heat low to avoid overbrowning—until the eggs are mostly set but still slightly glossy and creamy (about 2–3 minutes total).
- 6
Add cheeses
When eggs are just shy of fully set, sprinkle the prepared cheese mixture evenly over the eggs. Gently fold the eggs once or twice to incorporate the cheeses and allow them to melt into the curds for 30–45 seconds. Remove the pan from the heat while the eggs still look a little soft; residual heat will finish them.
- 7
Toast bread
While the eggs finish, heat a separate skillet or griddle over medium heat. Brush both sides of the 4 bread slices with 1 tbs olive oil (or use a little extra butter) and toast until golden and crisp, about 1–1.5 minutes per side. Alternatively, use a toaster and then warm in a skillet with oil for extra crunch.
- 8
Assemble
Spread about 1/2 tbs of the herb butter on each toasted slice (divide the 2 tbs herb butter among the slices). Divide the three-cheese scrambled eggs evenly across the 4 slices (or make two open-faced servings: 2 slices per person). Sprinkle the reserved extra chives or parsley (1 tbs) over the eggs for brightness.
- 9
