Soft-scrambled farmhouse eggs with cream and sharp cheddar on toast
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Farmhouse Eggs, Cream & Cheddar

If you've only ever scrambled eggs over high heat, this is going to ruin you in the best way. Six fresh eggs, a knob of butter, a splash of cream, a small handful of sharp cheddar, and twelve patient minutes over low heat. Custardy, soft, almost embarrassingly good.

Prep
3 min
Cook
12 min
Total
15 min
Serves
2

Method

  1. Crack the eggs into a cold non-stick or well-seasoned cast iron skillet (no heat yet). Add 1 cube of butter and the salt. Don't whisk first. Break the yolks in the pan with a silicone spatula.
  2. Set the pan over low heat. (Yes, low. Lower than you think.) Stir constantly, scraping across the bottom in slow figure-8s. Don't walk away. Don't check your phone.
  3. After about 4 minutes nothing will appear to be happening. This is normal. Trust it.
  4. Around minute 6 you'll see the first small curds forming. Keep stirring. Add another butter cube. Keep going.
  5. Around minute 9 the eggs will start to thicken into a glossy custard. Pull the pan off the heat for 30 seconds, stir, return for 30 seconds. This is how you control the texture.
  6. When the eggs are still glossy and just-not-runny (they should look slightly under, because they keep cooking off the heat), pull the pan. Stir in the cream, the cheddar, and the last of the butter. The residual heat will melt everything together.
  7. Pile the eggs on hot buttered sourdough. Crack pepper, scatter chives, finish with flaky salt. Eat immediately, standing at the counter is fine.

Three small upgrades

A spoonful of crème fraîche stirred in at the end. A few slivers of Sunset Farms ham crisped in butter, scattered on top. Sliced summer tomato on the toast under the eggs, salted, with a glug of olive oil. Any of the three takes this from "good breakfast" to "where have you been all my life."

A great breakfast is a small commitment to yourself. Eggs are how we keep ours. The farmhouse table
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