Nancy's Cheese And Egg Porridge |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My best friends Mom made this breakfast dish for her family; 7 hungry kids. It can go a long way and is not that expensive but rich and delicious. She served a little of the porridge with a buttered hard roll to each child and they loved it. Read more . Later, Maureen taught me how to make it and I loved it too!!! I hope you do.. Warning: this is a tough meal for anyone who is lactose intolerant! Ingredients:
2 eggs |
1 block of sharp cheddar cheese, course grated |
1 cup of milk |
a dash of black and cayenne pepper |
Directions:
1. Beat the eggs in a 2 quart saucepan.
2. Add the grated cheese but do not stir yet.
3. Add enough milk until you can just see it through the cheese.
4. Now, stir to combine and turn on your burner on medium low.
5. The mixture will begin to come together and the cheese will begin to melt and thicken.
6. If it gets too thick (it should be the consistency of a thin salsa (with no lumps).
7. DO NOT EVER TURN THE BURNER TO HIGH as the mixture will curdle.
8. It is done, when it looks like a thick soup. If you want a thinner consistency, add a few drops of milk at a time.
9. Pour into bowls and serve with crusty french bread or buttered hard rolls for dunking.
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