Eggs with Cheese

Ingredients

• 115 grams Dry white cheese (such as sharp Cheddar or Gruyère), grated (Original calls for 1/4 lb)
• 15 grams Unsalted butter (Original calls for a piece 'as big as the thumb')
• 1 heaping teaspoon Fresh parsley, finely chopped
• 3 small bulbs Spring onions (scallions), finely chopped
• 0.25 teaspoon Nutmeg, freshly grated (Original calls for 1/4 of a small nutmeg)
• 6 whole Large eggs, beaten
• 4 slices Bread slices (for serving)
• 1 tablespoon Butter or oil (for frying bread, optional)

Instructions

1. 1Grate the cheese, chop the parsley and spring onions very fine, and grate the nutmeg. Crack the eggs into a bowl and beat them thoroughly until yolks and whites are combined.
2. 2Toast the bread slices or fry them in a little butter or oil until golden and crisp. Cut into triangles or points and set aside.
3. 3In a stew-pan or heavy-bottomed skillet over low heat, melt the butter. Add the grated cheese and stir gently until the cheese begins to melt and combine with the butter.
4. 4Stir in the chopped parsley, spring onions, and grated nutmeg into the melting cheese mixture.
5. 5Once the cheese is fully melted, pour in the beaten eggs. Stir the mixture continuously over low-medium heat until the eggs are set to your preference (soft curds are recommended).
6. 6Transfer the egg mixture to a serving dish. Arrange the fried or toasted bread around the edge of the dish and serve immediately.