This recipe calls for at least two kinds of cheese: cheddar and/or jack, and American slices. Do not skip the American slices – though they’re downmarket, they melt well and are crucial to the cheeziness.

Beat as many eggs as you want and add a bit of water or milk.

Melt a generous quantity of butter in a pan. Pour in the beaten eggs and add some cheese just as you get the curds going, so it melts in and becomes indistinguishable from the eggs. Continue to scramble over low heat.

Cook the eggs for as long as you like to cook eggs. Just before the eggs are done, add more cheese, so you get what Michael calls “melty gooey strands.” You can either mix it in or melt it on top of your scramble, but I recommend mixing it in for maximum melty gooey.

Serve with salt and pepper and coffee from Dunkin Donuts, which you can buy online if you do not have a mother in Westchester: Dunkin' Donuts

Courtesy of Emily Fox