Scrambled Cheesy Eggs for brunch! You could follow this recipe and method that is just as simple. Give a touch of blue cheese for a more luscious and creamy taste. Enjoy it with sourdough bread, tomato, and mushroom. Perfect!

Ingredients

• 3 large eggs

• A pinch of salt

• A pinch of pepper

• Rosalie Grated Cheddar Cheese

• Bodhita (Rosalie's Blue Cheese)

• Rosalie Herbs Butter

• 1 tbsp leek, chopped

• Sourdough bread

• 3 mushrooms

• 1 pack cherry tomato

• 1 tbsp olive oil

How to Make

1. ​​​​​Sauté mushrooms and cherry tomato in olive oil. Set aside.

2. Spread herbs butter on the sourdough bread, both sides. Toast the bread on a pan. Set aside.

3. In a pot, break 3 eggs and add herbs butter. Beat the eggs in a minute. Turn on the heat and stir it gently. Whiles, lift off from the heat then put it back, do it 2-3 times.

4. Add salt, pepper, and chopped leek to the pot. Last, add Bodhita for extra kick. Stir again just for a minute and turn off the heat. Set aside.

5. On a plate, put mushrooms, cherry tomato, and sourdough bread. Drizzle a little bit olive oil, then put the scramble egg on the bread. Enjoy!