New School Scrambled Eggs
New School Quality American Cheese
Soft, cheesy, and packed with protein. One whole egg, egg whites, and melty New School American Cheese make for a simple breakfast that comes together in minutes.
Ingredients
- 1 large egg
- ½ cup egg whites
- 2 oz. shredded New School American Cheese
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon butter, optional, for the pan
Directions
Whisk the eggs: In a small bowl, whisk together the whole egg and egg whites until fully combined. Season lightly with salt and black pepper.
Heat the pan: Melt the butter, if using, in a nonstick skillet over medium-low heat.
Cook the eggs: Pour the egg mixture into the skillet. Cook gently, using a spatula to slowly push the cooked eggs from the edges toward the center while allowing the uncooked egg to flow into the open spaces.
Make it melty: When the eggs are almost fully cooked but still soft, add the shredded New School American Cheese.
Finish the scramble: Gently fold the cheese into the eggs and continue cooking just until melted and the eggs are softly set.
Serve: Transfer to a plate and finish with additional salt and black pepper, if desired. Serve immediately while warm.
We believe in better
Fed up with the old school approach, longtime friends Alan Leavitt and Chef Eric Greenspan sought to create a cleaner, tastier alternative to traditional American cheese. After five years of tinkering with the cheese-making process, they created New School. American cheese done right.
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