Herb & Cheese Scrambled Eggs

Total Time: 11 mins Preparation Time: 6 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/2 tablespoon butter
• 4 large eggs
• 1 1/3 tablespoons half-and-half
• 1/4 teaspoon sea salt
• 1 ounce cheddar cheese (garlic and herb flavor)

Recipe

• 1 heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
• 2 place eggs, half and half, and salt in a small bowl, and with a fork, whisk until it is very well mixed (took me about 30 seconds with a fork or whisk of beating).
• 3 place a stainless mixing bowl or top of the double boiler onto the top of the water and add the butter to the broiler or bowl and wait for it to melt.
• 4 when the butter is completely melted, add the egg mixture to the brioler or bowl (not into the water).
• 5 you should not see instant cooking or boiling around the edges of the egg- if you do, your heat is way too high.
• 6 don't jump right in with your spoon and stir too much. wait a few minutes first.
• 7 as they start to cook, you will see curds form from the bottom.
• 8 using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
• 9 as it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
• 10 when the eggs are almost set, add the 1oz of herbed cheddar. i used cabot garlic and herb cheddar (it has garlic and dill, tastes great and is inexpensive- found it at walmart) or add plain cheddar and a small pinch of dill and garlic.
• 11 wait a minute or two for the cheese to melt (if you thinly sliced it, this should not take long), and then gently fold the cheese inches.
• 12 remove them from the pan while still slightly wet looking, as they will cook a little more on their own. gently fluff and mix with a fork if desired.