Cheesy Scrambled Eggs

Serves 4 
prep 10 min
cook 6-8 min

What you need...

  • 8 large eggs
  • 1 tbsp semi skimmed milk
  • 1 tub Cathedral City Spreadable Mature
  • Salt and pepper
  • 15g salted butter
  • 4 english muffins
  • 1 tbsp fresh chives, chopped

What you do...

  1. In a large bowl whisk together the eggs and milk. Season with a little salt and pepper. Add the whole tub of Cathedral City Spreadable and beat to mix. Don’t worry if the cheese doesn’t mix in completely as the remaining lumps will melt during cooking.
  2. Melt the butter in a large saucepan pan over a medium heat and then add the cheesy eggs. Stir the mix constantly until evenly cooked and a little sticky, remove from the heat.
  3. Toast the muffins and divide the eggs between them and sprinkle with chives. Add a dash more pepper and serve.