My husband is going to read the title of this post and think, “Oh boy, chili cheese eggs!” and will be disappointed when he looks at the picture. My usual chili cheese eggs are made with leftover chili(the stew) and is an imitation of a late night-early morning plate served in a 4 stool bar-cafe in Las Vegas, Nevada. Dee-licious!
This morning, coming back from a less than bracing walk with the dog, I blearily peered in the refrigerator and took out what I assumed was diced green bell pepper and a small piece of tomato. Up against the wall, Rosemary! What the walk didn’t accomplish, the scrambled eggs did.
Chili Cheese Eggs
2 eggs, beaten
Green chilli, diced
Comte cheese, grated
Pour the eggs into a pan with melted butter, sprinkle with the chilli and cheese, then lightly scramble. Sprinkle tomato on top. Serve with a piece of toasted country bread and cooling, fresh squeezed orange juice.