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Creamy Garlic Scrambled Eggs

Soft scrambled eggs finished with a rich garlic-chili cheese sauce and fresh cilantro. A quick, café-style breakfast ready in minutes with silky texture and bold flavor.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2
Calories 320 kcal

Equipment

  • 1 | Nonstick skillet |
  • 1 | Spatula | for swirling eggs
  • 1 | Mixing bowl |
  • 1 | Whisk or fork |
  • 1 | Measuring cup |

Ingredients
  

  • 4 | | large eggs |
  • 2 | tbsp | butter | divided
  • 3 | | garlic cloves | minced
  • 0.5 | tsp | red chili flakes |
  • 1 | | American cheese slice |
  • 0.5 | cup | milk |
  • 2 | tbsp | fresh cilantro | chopped plus extra for garnish
  • | | salt and black pepper | to taste

Instructions
 

  • Melt 1 tablespoon butter in a nonstick pan over medium-low heat.
  • Add minced garlic and chili flakes; cook until fragrant.
  • Pour in milk and add the cheese slice; stir until smooth and melted.
  • Season the sauce with salt and pepper; keep warm on low heat.
  • Whisk eggs with chopped cilantro and a pinch of chili flakes.
  • Melt remaining butter in the pan over medium-low heat.
  • Pour in eggs and gently push and fold into soft curds.
  • Remove from heat while still slightly wet and plate the eggs.
  • Spoon the warm garlic cheese sauce over the eggs and garnish with cilantro.

Notes

Best enjoyed immediately while the eggs are still soft and the sauce is warm.
Reheat leftovers gently over low heat with a splash of milk to restore creaminess.
Reduce or omit chili flakes for a milder version.
Use room-temperature eggs for more even, tender curds.