1 cup grated cheese
6 eggs
6 tablespoons milk or cream
salt
freshly ground pepper
3 tablespoons butter
6 eggs
6 tablespoons milk or cream
salt
freshly ground pepper
3 tablespoons butter
method
1. Choose a good melting cheese with a flavour to your taste— Gruyere (or Swiss), Emmenthal, or a Cheddar.
2. Grate coarsely and pack loosely into cup measure.
3. Break eggs into a bowl, add milk or cream (or a mixture) a little salt and freshly ground pepper.
4. Beat with a fork until whites and yolks are blended and egg will run smoothly through a fork without being foamy.
5. Stir in cheese.
6. Place butter in a heavy-based saucepan, one with a nonstick surface is ideal.
7. Melt over moderate heat until gently foaming.
8. Add egg mixture and stir with a wooden spoon until eggs are set but still creamy.
9. Serve immediately with hot buttered toast.
2. Grate coarsely and pack loosely into cup measure.
3. Break eggs into a bowl, add milk or cream (or a mixture) a little salt and freshly ground pepper.
4. Beat with a fork until whites and yolks are blended and egg will run smoothly through a fork without being foamy.
5. Stir in cheese.
6. Place butter in a heavy-based saucepan, one with a nonstick surface is ideal.
7. Melt over moderate heat until gently foaming.
8. Add egg mixture and stir with a wooden spoon until eggs are set but still creamy.
9. Serve immediately with hot buttered toast.
serving amount
serves: 4
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