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How do you like your cheesy eggs?

Anyone who knows me well knows I'm a fool for cheesy eggs. I love them done up nice 'n creamy--slow 'n low, that is the tempo!--with Cabot cheddar (or whatever other cheddar of choice happens to be in the fridge) and am often happy enough with just plain ol' cheesy eggs on my plate. They are especially yummy with Penzey's Sunny Paris seasoning sprinkled in.

Over crispy hash rocks, too, as does a heap of them over biscuits 'n gravy.

Today I made a CEBA (or maybe a CEBAT?)...cheesy eggs, thick maple bacon and chunks of avo on toast. Boy, that was good. Not particularly attractive perhaps, but delicious.

So, let's have a cheesy discussion--how do you like yours?

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  1. I love adding a little cream cheese to eggs, usually paired with a stronger cheese like cheddar or Parmesan.

    1 Reply
    1. re: Aravisea

      Ha! I did that for lunch today - when I was working for Holiday they used to call it Eggs Saratoga. Used onion and chive cream cheese - it was goooood!

    2. I love adding feta cheese to scrambled eggs. If I am making an omelette, feta cheese with one of the following:
      1. pico de gallo
      2. wilted spinach and scallions
      3. diced tomatoes

      1 Reply
      1. re: smtucker

        I've never thought to do that, I always think of feta as more of a salad cheese, since it's not very melty. I may have to try that next time.

        I used to make cheese omelets all the time, when I could go overboard on dairy without any consequences. But now I stick to a similar version of your CEBA, katty. But my little 6 y.o. LOVES his scrambled eggs with more cheese than egg, and it has to be cheddar, preferably orange, since yellow tends to blend in with the color of the eggs, and he swears there's never enough cheese on them, but it's just that he can't see it!

      2. Nice and soft, almost as much cheese as eggs. I loaded up on Cabot cheddars yesterday while they are 2 bucks a throw, that will last a while. I like havarti eggs, too, but what a mess I make trying to grate it! Thin slices work.
        I like a topping of chimichurri, or crispy chorizo nuggets, or fresh habanero sauce and a diced roma tomato if I deserve pain. Usually with pureed black beans and a hottened flour tortilla. Add a couple nuked Goya frozen plantains and I'm off to the races.

        2 Replies
        1. re: Veggo

          I like chorizo, as well, but I usually brown up some bulk chorizo along with the eggs. We had that this morning, in fact.

          1. re: Veggo

            LOVE chorizo. Less fond of pain. ;)

          2. I forgot taco eggs--a favorite when there's leftover taco meat or chili...or even pulled pork. I recently frosted cheesy eggs over an arepa, topped with meat, cilantro, chopped onions and some salsa. Yummy folded up in a warm corn tortilla, too.

            You folks do breakfast right. Keep 'em comin'...

            1. I love an egg white omelette with grape tomatoes, mushrooms, and mozzarella. I like to saute the veggies first so that the tomatoes are almost bursting.

              Or scrambled eggs with lots of gooey cheddar over super crispy hash browns.

              My last semester of college, I had long breaks between classes. I would go home and make a nice lunch almost every day. A favorite was an egg white omlette with lots of blue cheese and avocado and whole wheat toast.