Scrambled Eggs with Cheese
Scrambled eggs are best served hot, right from the saucepan, so have your family waiting for the eggs rather than holding the eggs for them. Serve along with hot, crisp bacon and buttered toast.
- 12 eggs, beaten
- ¼ cup light cream
- ¼ cup mascarpone cheese
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- ¼ teaspoon dried marjoram leaves
- 3 tablespoons butter
- 1 cup shredded Havarti or Swiss cheese
In a large bowl, combine eggs with cream, mascarpone cheese, salt, pepper, and marjoram. Beat with egg beater or hand mixer until smooth.
Heat butter in large skillet over medium heat. Add egg mixture. Cook eggs, stirring occasionally, until they are set, about 10 to 12 minutes. Add Havarti cheese, cover pan, and remove from heat.
Let stand for 2 to 3 minutes, then remove lid, stir cheese gently into eggs, and serve.
Most cheeses can be substituted for each other in recipes. Ricotta cheese is a good substitute for mascarpone, as is softened or whipped cream cheese. Gruyère and Swiss are good substitutes for Havarti, and Colby cheese works well in place of Cheddar. Cotija, a Mexican hard cheese, is a great substitute for Parmesan cheese.