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Paw Paw's Skillet Cheese and Eggs

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"Give my Georgia grandfather a cast-iron skillet, and there was no limit to the fried dishes he would come up with. Paw Paw was one of those Southern cooks who elevated fried foods to unimaginable heights, and no dish exemplified his gift more than these luscious skillet eggs with cheese that I still prepare for special holiday breakfasts and serve ceremoniously in a silver chafing dish. The very finest extra-sharp Cheddar cheese should be used for perfect results, and do note that if you rush the roux or cook the eggs too quickly over heat that's too high, you could end up with a lumpy disaster. The dish is easy to prepare, but it does require patience."

List of Ingredients

• 8 Tbsp (1 stick) butter
• 8 slices white loaf bread, trimmed and torn into pieces
• 1½ cups whole milk, plus more as needed
• 1½ pounds extra-sharp Cheddar cheese, coarsely grated
• 10 large eggs, beaten
• Salt and freshly ground black pepper to taste
• Cayenne pepper to taste


Recipe

In a large, heavy skillet, melt the butter over moderately low heat, then add the bread and milk and mash steadily and thoroughly with a sturdy fork till the mixture has the consistency of a soft roux, adding more milk as necessary.

Add the cheese and continue mashing and stirring till the cheese is well incorporated and the mixture is very smooth. Add the eggs, salt and pepper, and cayenne pepper and stir slowly and steadily with a large spoon till the eggs are set and the mixture is almost creamy. (If the mixture seems to be sticking to the bottom of the skillet, lower the heat while stirring.)

Serve the cheese and eggs piping hot in a chafing dish or large heated bowl.

Makes 6 to 8 servings