Uncle Roy’s English Scramble

Uncle Roy’s English Scramble
Ingredients: Cheese Sauce, (Ingredients and recipe to follow), 8 eggs, 4 toasted English Muffins, soft
butter or margarine, ¼ cup milk, salt and pepper to taste.
Cheese Sauce recipe:
Ingredients: 2 Cups Milk, (1 or 2% is fine); 4 Tablespoons butter or margarine; 4 Tablespoons All‐
Purpose Flour (Wheat flour will work just dandy – that’s what we use now); 2 cups of your favorite
cheese, (I like Velveeta or American, Aunt Kathy likes Cheddar,) If cheddar use shredded, if Velveeta or
American it will melt in. I like to use about 2 cups of cheese, 1 cup for each cup of milk, use more or less
as you see fit; 1 teaspoon, or so, of mustard, (again, I use French’s regular hot dog mustard, but feel
free to use a favorite, such as grey Poupon, or any other you like and don’t be afraid to add more; ½
teaspoon of salt, pepper to taste.
Over low heat, place butter or margarine in a sauce pan and melt, add salt, pepper and flour all at once,
and stir into a roux quickly, as soon as blended add the two cups of milk all at once. It will look like
you’ve made a mistake, but it isn’t. It will all come together nicely. Stir constantly and allow to thicken
and bubble. If the butter separates out because it cooks too long and becomes too thick, simply add a
little more milk, stir constantly and it will thin out. Add the cheese and allow to melt, stirring constantly.
Don’t worry, this really doesn’t take long. Add the mustard, blend in, remove sauce from heat and set
aside. Using a wooden spoon is supposed to help, but I think that’s a bunch of bleep.
Split the English Muffins and butter (or margarine) them. (Is margarine a verb?) Place the English
muffins on a broiler pan butter side up and broil until they are bubbling and a golden brown. Hang
around the broiler while this is going on, or make sure somebody keeps an eye on them, because they
will turn brown all at once, (trust me, they will surprise you). Remove from the heat and set aside. Try
to time all this stuff, but don’t stress over it, because the cheese sauce will make everything hot when
served.
Blend the eggs together with a whisk adding about ¼ cup of the milk to the egg mixture. You can add a
little salt and pepper at this point if you like, wait until done, or, not at all. Your choice. In a frying pan,
place a tablespoon of butter or margarine, allow to melt, then cook the eggs over a medium flame until
they are the way you like them. Then remove them from the stove. Make sure the cheese sauce is hot
and get ready to serve.
Serving: Place two toasted English muffin halves on a plate, spoon the scrambled egg mixture onto
each. One egg works nicely for each ½. You’re just going to have to guess how much 1 egg is, so try to
divide the pan up evenly over all the English Muffins, cover each with the cheese sauce. This works out
to about ½ cup per plate, or ¼ cup per muffin half. Serve immediately. Once again, (don’t start blushing
yet), you are going to hear lots of nice things coming from your guests or your family. Wait until the
applause dies down and then start on your own plate. (I also recommend that you plan a family activity
– like running a couple of miles afterwards to help work some of this off, but feel free to wander to the
living room while someone else does the dishes and watch a movie or read a book. This is a Sunday
favorite at our house. (Eating the English Scramble and then relaxing.)
Finally, if you want to be adventuresome, feel free to add things like onions, red and green bell peppers
or mushrooms to the eggs when you cook them. Me, I’m a traditionalist, so don’t let me know you’ve
done it, and for God’s sake, don’t tell the children there are “things” in the eggs. ENJOY!