Egg-cellent Morning Eggies
Look no further for a breakfast that comes out perfect every time than our egg-cellent eggies! With seared scallions, some chopped peppers, and just the right amount of sprinkle cheese, you'll wish you could have these everyday.
Ingredients
- 4 Large eggs
- 1 Tbsp Milk can use almond/oat
- ¼ cup Mexican cheese blend or cheese of your choice
- 1 Tbsp Neutral oil more as needed
- 1/2 Scallion onion chopped
- 1 Serrano pepper chopped
- Salt & Pepper to taste
Instructions
- Crack your eggs on a flat surface, and empty into a well rounded bowl. Preferably one large than what you’re putting in it.
- This step is important: whip your eggs with a fork in a circular motion. This incorporates air into the eggs, lightening them in color and in texture. If you have the eggs to spare, whip two bowls one back and forth, the other in circles pulling up and over. You’ll notice that circular whipping yields a better & faster mix.
- Add the milk and whip once more.
- Toss in your cheese of choice, whip again, same circular motion, then set aside.
- Bring your pan to just above medium low heat. If your stove has numbers, between 3 & 4 (but closer to 4) that's the sweet spot.
- While your pan is heating up clean and slice your scallion and serrano pepper. Remove the white membrane inside of the pepper to reduce heat (unless you like it spicy).
- Your pan should be hot enough now, but to be sure run your fingers under some water and flick it at the pan. If you sizzle it’s time to grizzle. Add the oil to the pan and then your peppers.
- With a rubber spatula move the peppers around regularly, this keeps them from burning while the flavor juices are brought out. After about 2-3 minutes add in the chopped scallions and cook for another 2-3 minutes.
- Whip your eggs one last time and add to the pan. Use the rubber spatula to get any uncooperative pieces of cheese but be quick. It’s crunch time and the eggies don’t wait for no one.
- Sprinkle some salt and pepper in now. It’s good to get seasoning in during the cooking process, but don’t go overboard.
- With salt and pepper added, keep the eggs in motion until they’re cooked to a doneness that suits you.
- Serve with a side of toast and choiceof condiments.
Notes
Notes: This recipe can be done with a variety of easy substitutions. Don’t like scallions, swap them out for ANY onion that tickles your fancy. Mexican blend not the cheese for you, try another cheese that you like more, or omit it entirely. What about those peppers, a little spicy huh? Well don’t you worry, these eggs are just as enjoyable without them.
Whatever you choose to do, make sure your eggies are your eggies.