Spanish Eggs

By caseyhettrick
September 15, 2009
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Spanish Eggs

Author Notes:

I found the cheese in a local market and thought it would go well with eggs, which it did.


Serves: 2

  • 4 extra large Eggs
  • 1 small Shallot
  • 1 teaspoon Fresh chopped Thyme
  • 3/4 cup grated Machego Cheese
  • 2 tablespoons Unsalted Butter
  • splashes Water
  1. Finely chop shallot.
  2. Remove fresh thyme from stalks and chop.
  3. Grate desired amount of cheese.
  4. Heat non-stick skillet on medium heat then add butter.
  5. Once butter has melted add shallots and cook to carmelize, watching them closely.
  6. Break eggs into a small bowl, add thyme and water and wisk until well mixed and frothy, add to pan.
  7. As eggs cook, use a spatula to stir eggs in pan exposing more egg to pan surface.
  8. When eggs are no longer liquid, add grated cheese to eggs and fold in, adding fresh ground salt and pepper to taste.
  9. Portion to plates when eggs have attained your desired level of doneness.

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