INGREDIENTS:

3 Eggs

1 Shallot (finely chopped)

1 Tbsp Butter

Pinch Sea Salt

1 Tbsp Milk

1 Pack Parmesan Crisp (Trader Joe’s)

2 Tbsp shredded pepper jack cheese or more if you like it really cheesy

Fresh chives to garnish

INSTRUCTIONS:

On a small skillet melt the butter and add the chopped shallot. While that’s going, in a small bowl combine the eggs and milk. Give it a quick whisk. Once the shallots are reaching the caramelizing point, add the beaten eggs slowly and reduce the heat to low. With a wooden spoon mix well so that the eggs don’t stick and after 30 seconds turn off the heat completely while letting the eggs finish cooking by the hot stove top. If you are using a gas stove, simply turn the heat all the way to the lowest flame you can and remove from heat as soon as the eggs are fully cooked but still fluffy and soft. Add salt to taste at this point.

Arrange the crisp on your serving plate and add the scramble. Top immediately with the shredded cheese so that it melts. I like to go a little extra and use a torch to fully melt the cheese. You don’t have to do this, but if you own a torch… go for it.

Top with the freshly snipped chives and serve immediately.

Super quick breakfast/brunch that is super tasty and satisfying. I like to have it with some fresh mint and lemon tea.

Enjoy!