Scrambled Eggs #717 1/05

Categories:
brunch, eggs, New 2005, ToTryAgain

4 large eggs
1 1/2 tablespoon sour cream
1/2 tablespoon water
salt & pepper
1 tablespoon Butter
1/2 cup grated cheddar cheese

In a bowl, beat eggs, sour cream, water, salt and pepper until fluffy. Using a non stick frying pan, melt butter and cook eggs over low heat, stirring occasionally. Stir in the cheese. Cover and cook until you reach the desired consistancy and cheese is melted.

Contributor: Paula Deen

Yield: 2 servings