Eggys and Cheese: Reloaded

Ok, so maybe you're sitting there thinking, "what in God's name is an "eggys and cheese," and to that I say, get ready to have your socks blown off. And if you don't like eggs, maybe this is the recipe that will change your mind.

A staple dish of my childhood which is as equally simple as it is delicious--even more so since we slapped some Sweet Viking™ Relish on there to raise the stakes.

Only 5 ingredients to reach utter bliss, who knew it was this easy?


2 eggs

1-2 tablespoons shredded cheese

1-2 tablespoons Sweet Viking™ Relish

1 tablespoon water

1 tablespoon butter

toasted bread

salt and pepper to taste

Put eggs, relish and water in a bowl and mix until completely combined.

(photos above to see the consistency you're aiming for).

In a pan set to just under medium heat, melt butter--once your butter is melted and the pan is nice and coated, pour the egg mixture in and let it cook a bit so the bottom side is starting to cook (slow is key here--trust me, a couple extra minutes is going to make these divine).

Once the pan is starting to look like this, get a spatula out and start scrambling in the pan like so:

Oh boy, oh boy.

Once you get to this point, feel free to throw that cheese in.

Important to note: despite the word being in the title--cheese *is* totally optional (for my lactose intolerant friends)--this dish is truly delicious with or without getting cheesy.

I like to leave my eggs a little on the goopier end--so I like to pull them off at this point, but feel free to cook a bit longer if you want them firmer. The power is in your hands, my friend.

Toast up a slice of bread, throw those scrambled eggys and cheese on top and you're good to go! I added some extra relish on top because duh.

Comforting, delicious and healthy to boot! Le perfect.

Click to shop :)

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