There’s no better way than my grandma’s method for making this! I could enjoy it every morning.

Instructions

1. Whisk the Eggs: In a medium bowl, whisk the eggs, milk, a pinch of salt, and a grind of pepper until the mixture is smooth and slightly frothy.

2. Heat the Pan: Place a non-stick skillet over medium-low heat. Add the butter and swirl the pan until it’s fully melted and coats the bottom.

3. Cook the Eggs: Pour the egg mixture into the skillet. Let it sit for about 20-30 seconds until the edges just begin to set.

4. Scramble Gently: Using a silicone spatula or wooden spoon, push the eggs from the edges toward the center. Continue this gentle folding motion, creating soft curds.

5. Add Cheese: When the eggs are mostly cooked but still look a bit wet, turn off the heat. Sprinkle the shredded cheese evenly over the top and gently fold it in. The residual heat will melt the cheese perfectly without overcooking the eggs.

6. Serve Immediately: Transfer the creamy scrambled eggs to a warm plate right away. Garnish with an extra crack of black pepper and some fresh herbs if desired. Enjoy!

Serving Suggestions

• Classic Breakfast: Serve alongside crispy bacon, sausage, and buttered toast.

• Lighter Option: Balance the richness with sliced avocado and a side of fresh fruit.

• Elegant Brunch: Plate with sautéed spinach, roasted tomatoes, and a flaky croissant.