Scrambled Eggs & Cheesy White Sauce
Scrambled Eggs & Cheesy White Sauce

Hello, I am Kate. Today, I will show you a way to prepare scrambled eggs & cheesy white sauce recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Scrambled Eggs & Cheesy White Sauce Recipe

Scrambled Eggs & Cheesy White Sauce is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Scrambled Eggs & Cheesy White Sauce is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have scrambled eggs & cheesy white sauce using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Scrambled Eggs & Cheesy White Sauce:

  1. Make ready 4 Eggs
  2. Prepare 1 tablespoons Cream OR Milk
  3. Make ready Salt & Pepper
  4. Prepare 10 g Butter
  5. Prepare Chopped Parsley
  6. Prepare *optional
  7. Get Cheesy White Sauce
  8. Prepare 10 g Butter
  9. Get 1 tablespoons (10 g) Plain Flour
  10. Prepare 1/2 cup Milk
  11. Get 2 tablespoons grated Tasty Cheese (Cheddar Cheese) *OR 1 Slice Cheese torn into small pieces
  12. Prepare Salt & Pepper

Steps to make Scrambled Eggs & Cheesy White Sauce:

  1. Make Cheesy White Sauce. Melt Butter in a small saucepan over medium low heat, add Flour and stir. Add Milk, bring to the boil, stirring constantly, until mixture thickens. Add Cheese and season with Salt and Black Pepper.
  2. Whisk Eggs in a bowl, add Cream (OR Milk), and season with Salt & Pepper. Melt Butter in a frying pan over medium heat, and cook Scrambled Eggs.
  3. Place Scrambled Eggs on a serving plate, pour the sauce, and sprinkle with Black Pepper, Parsley and (*optional). - *Note: Today I cooked coarsely chopped first, cleaned the pan, then cooked Eggs.

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