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Breakfast recipe · from the recipe book

Soft Cheddar-Chive Scramble with Lemony Greens

Slow-stirred, custardy eggs folded with sharp melted cheddar and fresh chives, served beside a bright, crisp salad of romaine and spinach with toast for scooping.

Soft Cheddar-Chive Scramble with Lemony Greens

Ingredients

  • 9 large450 gEggs
  • ¼ cup (60 ml)60 gMilk, 2%
  • ⅔ cup shredded80 gCheddar cheeseshredded
  • 1½ medium20 gGreen onionsgreen tops thinly sliced like chives
  • 1 tbsp15 gUnsalted butter
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 3 cups loosely packed90 gBaby spinach
  • ½ medium (8 in.)150 gCucumberthinly sliced
  • 1 tbsp15 gOlive oil
  • 1 tbsp15 gLemon juice
  • 4 slices128 gWhole-wheat breadtoasted

Steps

  1. Prepare first: shred the cheddar, slice the green onion tops, chop the romaine and slice the cucumber.
  2. Toast the bread and keep it warm.
  3. In a large bowl, whisk the olive oil, lemon juice and half the black pepper. Add the romaine, spinach and cucumber but don't toss yet.
  4. In another bowl, whisk the eggs, milk and salt until no streaks remain.
  5. Melt the butter in a large nonstick skillet over medium-low heat. Pour in the egg mixture and let it sit 20 seconds.
  6. Stir slowly with a spatula, pushing the eggs from the edges to the center, for 4 to 6 minutes until soft curds form and the eggs reach 160°F (71°C).
  7. Take the skillet off the heat, fold in the cheddar and half the green onion, and let the cheese melt from the pan's heat.
  8. Toss the salad with its dressing.
  9. Divide the scramble among 4 plates, top with the remaining half of the green onion and the remaining half of the black pepper, and serve with the dressed greens and the toast.

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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