Contrary to popular belief, light and fluffy eggs are easy to make. These definitely aren’t my parents’ eggs. Whenever I fry bacon, I save some of the grease to use for cooking the eggs. [I keep a half pint jar of bacon grease in the frig to add a little splash of flavor to other recipes, too.]
2 tablespoons bacon grease
3-4 eggs
1 tablespoon milk for each egg
Lawry’s seasoning or table salt
Pepper
American cheese slices or shredded cheddar cheese
Chives, optional
Melt bacon grease in saucepan over medium high heat.
Combine eggs and milk in bowl. Beat with fork or whisk until
very well blended.
Pour into preheated saucepan. Sprinkle generously with salt, pepper and chives. Let sit and cook a few moments.
Gently push eggs around with spatula. When nearly set, flip to finish cooking.
Put cheese slices on eggs.
Turn off burner. Cover pan and wait a few seconds for cheese to melt.
Serve immediately.
American cheese melts quickly. The shredded cheddar takes a bit longer.
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