Scrambled eggs are perhaps one of the best breakfasts or lunches, whether on toast or as part of a full English. For something that is arguably quite simple, there are numerous ways to make them, adding a combination of butter, oil, milk, or crème fraîche. A number of chefs have even recommended adding a spoonful of soy sauce to your eggs for a low-sodium option.
Recently, I tried a recipe that combined scrambled eggs with Boursin cheese, which was actually quite delicious. Keeping with the theme of cheese, this time I opted for some grated mozzarella, figuring this would make a great addition to a rather simple lunch.
Looking online for scrambled egg recipes, I found that many add numerous extras, including onions, spinach, kale, etc. However, I opted against adding these as I wanted something more simplistic for my lunch.
I also felt that adding too many ingredients would create a cross between scrambled eggs and an omelette rather than something I could put on toast.
I started the exact same way I would any other scrambled egg: cracking two eggs into a bowl, whisking them, and seasoning them with salt and pepper.
After heating my pan with a drop of oil, I added the eggs, and once they had begun to settle, I added the grated mozzarella for a few minutes.
Then I plated it up with a slice of toasted sourdough — and I don’t think I’ll ever go back to making scrambled eggs without some cheese added.
It was really delicious, and quite filling, so if you don’t want to be hungry a couple of hours after eating, I’d definitely recommend adding something cheesy to your eggs.
