I did not get my usual hearty breakfast fix this weekend. I had quite a bit on my plate and a very early start to the weekend. This recipe was from last sunday's breakfast. I had some leftover baked blueberry pancake and what goes great with pancakes - scrambled eggs, so I made my one of my favorite scrambed eggs recipes to go along with my baked pancake.
Tip: If you are having his pancake next day - heat it up 30 seconds at a time until it is warm - if not, it may get rubbery.
In my opinion, the best scrambled eggs should be moist and soft (runny consistency) not rubbery which is what happens when it is over cooked. So here is how to make spicy cheesy eggs
What you need
- 2 eggs
- Cayenne Pepper
- 1 tablespoon of butter
- 1 tablespoon of milk
- Mozarella Cheese
Crack eggs into a bowl, add the cheese, milk and whisk.
Then add a dash of salt and cayenne pepper. With the peppers as much as you can tolerate and if you dont like spicy, then go with black pepper.
Heat up a about a tablespoon of butter over low heat, pour egg mixture into pan and stir until it begins to thicken. Stop cooking the eggs while it is still soft and somewhat runny.
Serve over toast or as a side to pancakes or vegetables. I served this with some leftover baked blueberry pancakes (see recipe here)