*Cheese and Chive Scrambled Eggs*
Serves 6

Fresh chives and a good strong cheddar together with perfectly scrambled eggs, create a hearty breakfast dish just packed with flavour.

12 large free range eggs
2 ounces whole milk
2 ounces cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp hot pepper sauce
2 TBS butter
4 TBS finely chopped fresh chives
4 ounces  of a good farmhouse strong cheddar cheese, grated
(I use Davidstow)

Whisk the eggs, milk, cream salt, black pepper and hot pepper sauce together in a large bowl.  Heat the 2 TBS of butter in a large nonstick skillet over medium heat.  Once the butter begins to foam add the eggs.  Allow to sit for several minutes, without stirring, so that the eggs can begin to set on the bottom.  Begin to draw a wooden spatula or spoon across the bottom of the skillet to form large curds.  Cook, continuing to fold the eggs with the spoon slowly, working from the outside edges into the middle until the eggs are thickened but still moist.  Do not stir constantly or you will end up with small curds, you want thick moist ribbons.  Remove from the heat to a warm platter. Sprinkle the hot eggs with cheese and the chives.  Serve hot with warm toast, if desired.