Swiss cheese melts into soft scrambled eggs for a weeknight supper that tastes like brunch. The cheese on your shelf is mild and buttery, perfect for turning simple eggs into something that feels intentional. Toast on the side soaks up every bit of the creamy pan.

Serves 2. 15 minutes, 12 at the stove.

About 440 calories a serving, 27 g protein, 3 g carbohydrate, 36 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a skillet over medium heat until it foams, about 1 minute. Crack 4 eggs into a bowl, whisk gently with a pinch of salt and pepper, then pour into the pan.
2. Stir gently with a spatula as the eggs set, about 2 minutes. When the eggs are still slightly wet on top, tear 4 slices of cheese into pieces and scatter them over the pan.3 min
3. Continue stirring until the cheese melts into the eggs and everything is soft and creamy, about 1 minute. Taste and adjust salt and pepper. Divide between two plates.2 min

Note Swap in any mild cheese you have. Leftovers hold in the fridge for one day, though eggs are best eaten fresh. Serve with buttered toast or on its own with a side salad.