Scrambled Eggs with Mild Cheddar and Whole Wheat Toast

Grate the 3 ounces of mild cheddar cheese block using the large holes of a box grater and set aside.

Crack the 6 large eggs into a medium bowl. Add 3 tablespoons of whole milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Whisk vigorously for 1 minute until the mixture is completely uniform and slightly frothy.

Place the 6 slices of whole wheat bread into a toaster and toast for 2 to 3 minutes until golden brown.

While the bread toasts, melt 1 tablespoon of unsalted butter in a non-stick skillet over medium-low heat, swirling the pan to coat the bottom evenly.

Pour the egg mixture into the warm skillet. Let it sit undisturbed for 20 seconds until the bottom edge begins to set.

Using a heatproof silicone spatula, gently push the eggs from the edges to the center of the pan, creating soft, folded curds. Continue cooking over medium-low heat, stirring slowly and gently for 2 minutes, until the eggs are mostly set but still look glossy and slightly wet.

Sprinkle the grated cheddar cheese evenly over the eggs. Fold the eggs over once to incorporate the cheese, then immediately remove the skillet from the heat source. The residual heat will melt the cheese within 30 seconds.

Spread the remaining 1/2 tablespoon of unsalted butter evenly across the warm slices of toasted whole wheat bread, then slice each piece diagonally.

Divide the cheesy scrambled eggs and warm toast evenly among three plates and serve immediately.