Ingredients

• 4 eggs
• ½ cup shredded cheddar cheese
• 1 tbsp butter
• Pinch of Piment d' Espelette

Instructions
In small bowl, stir together eggs and cheese. Don't over beat (no air bubbles). Melt butter in a saute pan, swirling to lightly coat the surface. Add egg mixture and use a flat nylon whisk to stir constantly (the sides too), completely melting the cheese yet cooking only until eggs thicken and collect in center of pan, about 2 or 3 minutes. If you do this right, the eggs will become a miracle of texture--dense and rich yet creamy and fluffy. Immediately remove from heat, sprinkle with a pinch of Piment d' Espelette, and transfer to serving plates.

Serve with

• Chunks of toasted bread with sweet butter.
• Grilled andouille sausage or Tasso ham.
• A bloody Mary and a juice glass of cold San Miguel dark lager. From the Philippines, the tropical-style beer has just the right hint of molasses.