Swiss Scrambled Eggs Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Eggs | 8 | |
| Half and Half | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Cayenne | ||
| Shredded Swiss cheese | 3/4 Cup (16 tbs) | |
| Parsley and toast points, for garnish | ||
Directions
In 8-inch skillet, melt butter.
In medium bowl, beat eggs lightly with half-and half, salt and dash cayenne.
Fold in 1/2 cup of the cheese.
Pour mixture into hot skillet; cook over medium heat 2 minutes, stirring gently several times until eggs are moist and slightly underdone.
Sprinkle remaining 1/4 cup cheese over eggs and cook until eggs are set.
Garnish with parsley, toast points and a very light sprinkle of cayenne.
In medium bowl, beat eggs lightly with half-and half, salt and dash cayenne.
Fold in 1/2 cup of the cheese.
Pour mixture into hot skillet; cook over medium heat 2 minutes, stirring gently several times until eggs are moist and slightly underdone.
Sprinkle remaining 1/4 cup cheese over eggs and cook until eggs are set.
Garnish with parsley, toast points and a very light sprinkle of cayenne.
Chef
