Scrambled Eggs with Cheese and Toast

This is the breakfast you make when you want something warm and filling without any fuss. Eggs get scrambled low and slow until soft, then folded with shredded cheddar so it melts right in, and served next to a slice of buttered gluten-free toast. Just double check your bread and butter are labeled gluten-free and you're set.

Ingredients

• 3eggs, large
• 0.33 cupshredded cheddar cheese
• 2 slicegluten-free bread
• 1.5 tbspbutter, check label is gluten-free
• 0.25 tspsalt
• 0.125 tspblack pepper

Method

1. Crack the eggs into a bowl, add the salt and pepper, and whisk with a fork until smooth.
2. Melt 1/2 tablespoon of butter in the pan over low heat, pour in the eggs, and let them sit a few seconds before gently pushing them around with the spatula.
3. Keep stirring gently off and on until the eggs are just set but still soft, about 3 minutes. 3:00
4. Take the pan off the heat and fold in the cheddar until it melts into the eggs.
5. Toast the bread, spread with the remaining butter, and serve alongside the eggs.