Thank you to Erica Rivers Cooks for this fab pic of her version of this meal.
This breakfast is a great way to use leftovers from dinner. Use any cheese, meat and veggies that you have available. Don’t be shy, this works great with chicken, steak, crab, lobster, sausage … and pretty much any veggie you have cooked up with the exception of maybe fennel, beets, cabbage, or okra.
The proper way to make this meal is to heat the meat and veggies in a separate pan from the eggs, but I usually just use a large pan and cook the eggs on one side and heat the meat and veggies on the other side. I don’t worry if some of the egg gets onto the meat and veggies side, I just move it back to the egg side and keep cooking.
Ingredients
1 teaspoon butter
3 large eggs
1 glug half and half or heavy cream
salt and pepper
cheese, shredded or cubed
any cooked meat
cooked veggies
Instructions
Heat butter in small skillet. Add eggs and cream, season with a pinch each of salt and pepper and stir to combine. Stir occasionally and when eggs are almost completely set sprinkle cheese on top, cover and remove from heat.
Reheat meat and veggies in a separate pan. Slide onto serving platter or individual plates. Top with eggs.
