Cheesy Scrambled Eggs

cheesy scrambled eggs served on toast on white plate with bacon, tomatoes and avocado

Print Recipe

5 from 1 vote

Scrambled eggs are great, but cheesy scrambled eggs are even better. Plus they couldn't be easier to make!

Prep Time2

Cook Time5

Total Time7

Course: Breakfast, Brunch

Cuisine: American, British

Servings:

Calories: 373kcal

Author: Chris Collins

Cost: £2 / $2.50

Equipment

Large Non-Stick Pan
Spatula
Bowl
Whisk
Fine Cheese Grater

Ingredients

6 Eggs
1/2 cup / 50g finely grated Cheddar
2 tbsp Cream Cheese
Salt & Black Pepper, as needed
finely diced Chives, to serve

Instructions

Crack 6 eggs in to a bowl, then add a pinch of salt and whisk until smooth.
Add 2 tbsp cream cheese to a non-stick pan over low heat. Use your spatula to melt and spread the cheese across the pan, then pour in the beaten eggs. Sprinkle over cheddar, then begin gently stirring the eggs.
Ensure the heat stays nice and low, and make long strides with the spatula (not rapid tiny ones). After a few minutes the cheese should melt and blend in with the eggs. The eggs should start to turn into a thick custardy texture, with smaller curds forming. At this point stir in a circular motion to form larger curds. Try and prevent the eggs catching on the pan.
When the eggs have formed into large soft curds, but still very slightly runny, take off the heat. Serve up with chives and black pepper!

Video

Notes

a) Low 'n' Slow - Patience is key here, just so the cheese gets a chance to melt and bind with the eggs. There's nothing worse than tough, dry scrambled eggs, so don't crank up the heat to speed things up. It can take around 5mins for the eggs to scramble over low heat.

b) Cheese - Cheddar works best here, but other similar melty cheeses like Monterey Jack work well. In both cases just make sure it's finely grated to help it melt easier. I highly recommend adding the cream cheese as it adds a nice creaminess and a subtle cheesy flavour too, but if you don't have it sub for butter.

c) Serving - Chives are key for a pop of colour and hit of flavour (they pair beautifully with both eggs and cheese). Always great on toast, here I've served with avocado, bacon and tomatoes too.

d) Calories - Shared between two using large eggs:

Nutrition