Spicey (and/or hot) Saenkanter Scrambled Eggs

Spicey (and/or hot) Saenkanter Scrambled Eggs
~Great for a long weekend breakfast or brunch!


Ingredients:
6 Eggs

200g grated Saenkanter cheese (for a milder taste use a medium or aged gouda)
¼ cup cream or half & half (I used 1% or 2% as I rarely have cream in the fridge)
¼ cup chopped green onion

2 Tbsp. 
butter

Coarse ground sea salt

Coarse ground pepper
1 small chopped Jalapeno pepper (this is the and/or component)


Preparation and Cooking:
Chop green onions and lightly sauté in butter and set aside


Chop the optional Jalapeno pepper and set aside


Pour cream in a bowl and add 6 eggs


Mix eggs and cream until mixture is a creamy yellow colour


Add several grinds of black pepper and a pinch of salt


Turn heat on your frying pan to its lowest setting


Add cream and egg mixture to the pan and stir (this will take a while to thicken)


When the eggs are moist but not runny add the green onions (and optional Jalapeno pepper)


Top with the grated cheese and serve


This is great with sourdough or rye toast! NOTE: I always have peanut butter on my toast!!