Cheesy scrambled eggs! Yes! Let’s do this.
I adore eggs. Any egg, all eggs, cooked any way. Graceful in marshmallow, indulgent in mayonnaise, gorgeous in hollandaise, perfect as fried egg, luxurious when poached just so. I love an omelette, cooked with speed in a puddle of butter over a high flame, almost as much as I love scrambled egg with a lick of cream, cooked gently and teased into existence. Soft curds, folded over one another in relaxed fashion.
The humble scrambled egg already seems perfect. Soft, gentle, shyly folded in on itself and generous in spirit. Basic accessible sunny joy. Healthy, inexpensive, and flexible, to a point. Back in my early days as a burgeoning creative cook (creativity often wandering into perilous paths which I wouldn’t visit again – that is how you learn, right?), a friend said, no, you can’t put anything in scrambled egg except onion. I took exception to that restrictive attitude and started experimenting, discovering swiftly that you can put things in scrambled egg, but not everything, and you need to be gentle. Just as the egg is.
Cheesy scrambled eggs have a wonderful texture (once you use a good melting cheese). Melted cheese with pops of onion entwined in creamy scrambled egg is heaven. Easy too, you just need to cook the onion separately and add it at the end so that the cheese and onion liven and dress up the egg but don’t interfere with its perfection. I love a breakfast and I adore a brunch. Breakfast is not just for mornings, you can have breakfast at any time of day. I make these cheesy scrambled eggs all the time, fond memory and strong desire for this wonderful flavour and texture prompted me to have it for brunch often, and on occasion, nothing else will do for lunch.
You can add as much cheese as you want. I find 50g of a lovely mature cheddar with 3 large eggs is a weekend brunch sweet spot, 2 eggs during the week with 30g. Play with it until you find your perfect cheesy balance. The tomato toast gives brightness and texture. Enjoy!
Cheesy Scrambled Eggs on Tomato Toast
3 good eggs
2 tbsp (heavy / single) cream
50g good melting cheese, like a mature cheddar, grated finely
half an average white onion, peeled and chopped finely
2 tbsp butter and extra virgin olive oil
To serve: good toast, some nice tomatoes, sliced and some fresh basil
First melt 1 tbsp butter in a frying pan. Add the onion and fry gently over a low to medium heat for about 7 minutes until translucent. Remove from the pan and leave to the side.
Beat the eggs with a fork, season with salt and pepper, and add the cream. Stir through until well combined. Melt the remaining tbsp of butter in a frying pan and with the heat on low, add the eggs.
Prepare your tomato toast by toasting the bread on one side, and covering the other side with tomatoes, seasoning and a drizzle of olive oil. Toast the tomato side and make the scrambled eggs as they are toasting.
Leave for a minute until starting to set on the end, and then fold through gently. Stir gently and occasionally for another minute or two until almost to your liking. This is important as they will continue to cook even when the heat is off. Turn off the heat immediately. I like mine gentle and a little runny. Add the onion and cheese and fold through, the cheese will melt in. Taste and adjust seasoning.
Serve on toast with the tomatoes and herbs and exhale. Now, that is how you start a day, especially a troubled one that requires it.
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