6 eggs, the freshest pastured you can find, beaten
4 ounces sharp cheddar cheese, shredded
8 to 12 shishito peppers, prepared as above
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Instructions
Sauteed Shishito peppers
Poke one hole in each pepper with a skewer, to prevent explosions
Heat a skillet on medium, add oil and peppers.
Saute, turning every few minutes until the peppers are blistered all over. Be careful not to burn the peppers. This should take about 15 minutes.
Salt to taste (optional) and serve hot.
Manchego Mornay Sauce
In a saucepan, heat the butter until melted.
Add the flour and stir to combine. Cook for 2 minutes, stirring constantly.
Add the milk, bring the heat up a little, and whisk constantly until thickened.
Add the cheese, salt, and pepper. Stir until the cheese is melted.
Serve hot.
Scrambled Eggs
Heat a skillet on medium heat. Add the butter and melt.
When the butter is bubbling, add the beaten eggs.
Allow the eggs to just start to set up. Then gently, using a small spatula, fold over the eggs carefully breaking them up.
Sprinkle the cheese, shishito peppers, salt, and black pepper over the top of the eggs.
Turn a few more times.
Serve hot.
Notes
When sauteeing the peppers, keep the pan on a medium heat, because the peppers need a surprising long time to soften up in comparison to their size.
You could use the Mornay Sauce instead of the cheddar, even doing a mock Eggs Benedict by underling the eggs with toast or an English muffin and topping with Mornay.
Recipe by The Gardener Cook at https://www.thegardenercook.com/shishito-pepper-scrambled-eggs-and-cheese/