SOFTLY SCRAMBLED EGGS: For two servings or perfectly light and fluffy scrambled eggs, you'll need four large eggs, 20g (1oz) butter, salt and pepper. Lightly whisk the eggs and season well. In a small pan, melt
half the butter over medium heat (too high and the eggs will dry out).
When the butter is foaming, add the eggs and keep stirring with a wooden spoon. When they are three-quarters set, take off the heat, stir in the
butter and serve.

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Title: Scrambled Eggs w/Chile Verde
Categories: Eggs, Dairy, Cheese, Chilies
Yield: 6 Servings

16 lg Eggs
1/4 c Half & half or cream
1 ts Salt; more, to taste
Fresh ground pepper
3 tb Oil
1 lg Yellow onion; diced
5 oz Sharp cheddar; shredded
4 1/2 c Prepared chile verde *

* Separate recipe (or use your own/favourite)

In a large bowl, whisk the eggs, then whisk in the half
amd half/cream and the salt & pepper.

Warm the oil in an electric skillet set at 325ºF/165ºC.
Add the onion, season with s&p and cook, stirring, for
about 5 minutes. Pour in the egg mixture and stir with
a silicone spatula, making large curds, until the eggs
are almost cooked through, 5 to 7 minutes.

Sprinkle with the cheese and stir until melted.

Divide the scrambled eggs among 6 plates. Top each with
3/4 cup of the chile verde and serve immediately.

Serves 6.

Uncle Dirty Dave's Kitchen

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... "Remove failure as an option." -- Joan Lunden
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