Anyone who knows me well knows I'm a fool for cheesy eggs. I love them done up nice 'n creamy--slow 'n low, that is the tempo!--with Cabot cheddar (or whatever other cheddar of choice happens to be in the fridge) and am often happy enough with just plain ol' cheesy eggs on my plate. They are especially yummy with Penzey's Sunny Paris seasoning sprinkled in.
Over crispy hash rocks, too, as does a heap of them over biscuits 'n gravy.
Today I made a CEBA (or maybe a CEBAT?)...cheesy eggs, thick maple bacon and chunks of avo on toast. Boy, that was good. Not particularly attractive perhaps, but delicious.
So, let's have a cheesy discussion--how do you like yours?