The family recipes of Deborah and Simon Jessey

Cheesy Scrambled Eggs


  • 2 large eggs
  • 1 tablespoon of salted butter
  • A generous splash of milk or cream
  • ½ cup of grated cheese
  • Seasoning to taste


Crack the eggs into a mixing bowl. Add the milk or cream and whisk thoroughly. In a medium-sized frying pan on high heat, melt the butter to coat the bottom. Pour in the egg mixture and immediately sprinkle your preferred cheese over the eggs. Wait a couple of moments for it to begin cooking. With a flexible turner and working around the frying pan, draw the edge of the egg mix toward the center of the pan, causing uncooked egg to flow into the space. Keep going around until the egg is no longer flowing. Turn off the heat and optionally use the turner to break up the eggs for a bit more of a scrambled effect. The eggs will keep cooking a bit with the residual heat. Season to taste and serve immediately. This amount will serve one person. Double the eggs and cheese for a meal-sized serving.