eggs are high on Tracey’s comfort food list, along with grilled cheese
and a cheese omelet. One day, when she couldn’t choose between them, she
made these cheesy eggs.
They are so good that perhaps your kids will clean
their rooms in order to have them. We use two eggs each, but if you are
cooking for little ones, 1 egg each and 1⁄2 of the remaining ingredients will be more than enough.
1/2 tablespoon unsalted butter
4 large eggs
3/4 cup shredded (packed) extra-sharp Cheddar cheese (3 ounces)
1 ripe medium tomato, cut into
1/3- inch dice
Kosher salt and freshly ground black pepper
1.Preheat the broiler with the rack set in the highest position.
2.Melt the butter in a medium nonstick or well-seasoned cast-iron skillet over medium heat.
Crack the eggs and add to the pan, spacing as best you can. Sprinkle the cheese and diced tomato on top around the yolks.
Cook until the bottom of the eggs is just firm enough to slip a spatula under, 1 to 2 minutes.
3.Transfer the skillet to the broiler and cook until the cheese is bubbly and the tops of the eggs are just set, 2 to 3 minutes (depending on the intensity of
your broiler). Season with salt and pepper.
✤ To keep the yolks a little runny, broil the eggs as soon as they are set on
the bottom. For six to eight eggs, use a larger skillet and a little more butter, cheese, and tomato. The cooking time will be about the same.
✤ There is nothing wrong with adding a crumbling of bacon with the
cheese—and don’t forget toast for dunking.
Prep: 5 minutes
Cooking: 5 minutes
Speed Limit: 10 mpr
Makes 2 servings :
27g fat (14g saturated),
.5g fi ber, 23g protein