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Breakfast recipe · from the recipe book

Creamy Cheddar-Chive Scramble with Berry Salad

Slow-stirred, custardy eggs folded with sharp melted cheddar and fresh green-onion tops, served with a bright, juicy berry and mango salad.

Creamy Cheddar-Chive Scramble with Berry Salad

Ingredients

  • 8 large400 gEggs
  • 3 large99 gEgg whites
  • ¼ cup (60 ml)60 gMilk, 2%
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 2 medium30 gGreen onionsgreen tops thinly sliced like chives
  • 1 tbsp14 gUnsalted butter
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1½ cups sliced250 gStrawberriesquartered
  • 1 cup150 gBlueberries
  • 1¼ cups diced200 gMangodiced
  • 2 tsp10 gLime juice
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Make the fruit salad first: toss the strawberries, blueberries and mango with the lime juice in a bowl and set aside.
  2. Whisk the egg, egg-white, milk, salt and black pepper in a bowl until smooth and no streaks of white remain.
  3. Toast the bread-whole-wheat and keep it warm.
  4. Melt the butter in a large nonstick skillet over medium-low heat.
  5. Pour in the egg mixture and stir slowly with a spatula, pushing curds from the edges to the center, for 4 to 6 minutes.
  6. When the eggs are softly set but still glossy, scatter in the cheddar and half of the green-onion and fold until the cheese melts and the eggs reach 160°F (71°C).
  7. Divide the scramble among plates, sprinkle with the remaining half of the green-onion, and serve with the toast and the fruit salad.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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