COUNTRY STYLE SCRAMBLED EGGS

4 eggs
1/4 cup light cream
Salt and pepper
1/2 cup (2 ounces) shredded Wisconsin Swiss cheese
1 tablespoon butter
tomato wedges, optional (for garnish)

In a mixing bowl, beat together the eggs, cream, salt and pepper.

Melt butter in 8 inch skillet; pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edges.

Add cheese. Lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat about 4 minutes or until eggs are cooked but still glossy and moist.

Remove from heat; keep warm. Garnish with tomato wedges, if desired.

Servings: 4
Source: Wisconsin Milk Marketing Board, Inc.