Easiest Way to Cook Delicious Scrambled Eggs & Cheesy White Sauce

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Melt a teaspoon of butter in the pan so the base and sides are covered. When the butter starts to foam, pour in the eggs and stir immediately with a wooden. Preparation The key to creamy scrambled eggs is to cook them slowly, and never stop stirring. You can cook Scrambled Eggs & Cheesy White Sauce using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Scrambled Eggs & Cheesy White Sauce

1. It's 4 of Eggs.
2. You need 1 tablespoons of Cream OR Milk.
3. You need of Salt & Pepper.
4. You need 10 g of Butter.
5. You need of Chopped Parsley.
6. It's of Bacon *optional.
7. Prepare of Cheesy White Sauce.
8. Prepare 10 g of Butter.
9. You need 1 tablespoons (10 g) of Plain Flour.
10. You need 1/2 cup of Milk.
11. Prepare 2 tablespoons of grated Tasty Cheese (Cheddar Cheese) *OR 1 Slice Cheese torn into small pieces.
12. It's of Salt & Pepper.

A little butter, cream or milk added to the eggs at the end of cooking will also add richness and slow. Crack the eggs into a measuring jug. Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well. Put a medium saucepan over a low heat and add the butter.

Scrambled Eggs & Cheesy White Sauce step by step

1. Make Cheesy White Sauce. Melt Butter in a small saucepan over medium low heat, add Flour and stir. Add Milk, bring to the boil, stirring constantly, until mixture thickens. Add Cheese and season with Salt and Black Pepper..
2. Whisk Eggs in a bowl, add Cream (OR Milk), and season with Salt & Pepper. Melt Butter in a frying pan over medium heat, and cook Scrambled Eggs..
3. Place Scrambled Eggs on a serving plate, pour the sauce, and sprinkle with Black Pepper, Parsley and Bacon (*optional). *Note: Today I cooked coarsely chopped Bacon first, cleaned the pan, then cooked Eggs..

Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs. Fill these bacon cups with scrambled eggs, baked beans or another favourite breakfast item. The trick is to remove the pan from the heat while there's still some liquid egg left, then this will disappear into a creamy mass as you serve the eggs and take them to the table. For more people, just multiply the ingredients accordingly. The method remains the same, but more eggs will obviously take longer to cook.

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