Melted jalapeno cheddar ties together soft scrambled eggs in minutes, with just enough heat from the cheese to wake you up on a tired night. A breakfast dinner when you need something quick and warm.

Serves 2. 12 minutes, 10 at the stove.

About 470 calories a serving, 30 g protein, 2 g carbohydrate, 38 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 eggs into a bowl, add 1/4 teaspoon salt and 1/4 teaspoon pepper, and whisk until uniform.
2. Melt 1 tablespoon butter in a nonstick pan over medium-low heat until foaming stops, about 1 minute.1 min
3. Pour in the eggs and let them sit for 20 seconds, then push the set curds from the edge to the center with a spatula; repeat this motion every 15 seconds as you cook.4 min
4. When the eggs are mostly set but still glossy and soft, about 3 minutes total, scatter 1 cup jalapeno cheddar over the top, remove from heat, and stir gently until the cheese melts into the eggs.

Note Swap the cheese for smoked gouda or sharp white cheddar if you have it. Leftovers keep in the fridge for one day, though eggs are best eaten fresh; reheat gently in a low pan if needed. Serve with toast and sliced tomatoes or a simple green salad.