Three or four slices of American Cheese or Cheddar
Cheese (not cheese food)
6 eggs at room temperature
1/4 to 3/4 teaspoon salt to taste
1/4 to 3/4 teaspoon black pepper
1/3 cup cream or milk with cream (please use whole
milk)
3 tablespoons of butter (or coconut oil)
Seasonings -- cayenne pepper, garlic powder, ginger, Italian or whatever
you prefer
What to do:
Crack eggs into a stainless steel or glass mixing
bowl. Do not use as a small bowl which will make it hard for your to stir
the eggs.
Stir eggs slightly until both yolks and whites are
barely broken and lightly mixed (do not beat or over mix).
Add diced peppers. Reserve one tablespoon peppers
for later use.
Add salt, black pepper, seasonings, cream, and mix
well.
In an iron pan, melt butter or coconut oil until
it lightly sizzles.
Add eggs to the hot skillet, reduce heat and immediately
cover the eggs with two or three slices of cheese.
Use the reserved
pepper to dot diced pepper over the surface
of the cheese.
Stir eggs slightly. As they begin to turn a
golden brown and become firm, use spatula to lift the eggs from the bottom.
When the eggs are almost ready to serve, place several
pieces of mild Cheddar cheese on
top of the eggs in the skillet. Move the skillet under the oven broiler,
heat until the cheese melts and serve immediately.
Variations:
Add more peppers (the King likes around six jalapeños;
the Queen prefers one; the Chef, in practice, adds the peppers after
the eggs are in the skillet. He adds a lot to the right side of the pan,
for the King; and almost none to the left side of the pan, for the Queen
and that way, everyone remains happy, and
the Queen gets her way which, as she says, is "only right."
Add diced onions to the peppers, then add to the
eggs
Add diced garlic to the peppers, then add to the
eggs.
Make a mixture of onions, garlic, peppers and diced
tomato makes a great garnish over the cooked eggs and melted cheese.
Start the broiler early, before placing the egg skillet
under the broiler, use a small dish with tomato slices (four round tomato
slices) with cheese on top of each slice, broil until ready to put the
egg skillet under the grill. While the cheese in the egg skillet melts,
arrange the tomato/cheese slices on the serving plates (the tomato slices
can be garnished as well with a thick slice of any green pepper... the
colors (red tomato, yellow cheese, and green pepper) make a beautiful combination.
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Bouquet, shown above, presented on a graceful metal stand,
is an ostrich egg, about the size of a cantaloupe, beautifully designed and carved by Claude Garber. See more of his incredible art at http://eggsalon.com/OstrichEggs.ivnu
