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?
1-2 tablespoons shredded cheese
1-2 tablespoons Sweet Viking™ Relish
1 tablespoon water
1 tablespoon butter
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.
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