A little experimentation led to an interesting little breakfast. Creamy and fluffy, they hold their shape but yield to a fork easily. They’re almost spreadable

What you need:

1saucepan
1 mixing bowl
Large eggs (adjust number based on hunger/people fed. I used 3 here cause I was hungry)
1 tablespoon of sour cream per egg
2 slices of melty cheese per egg (I used deli counter American cheese slices, no kraft singles here)
A bit of butter
Salt and seasoning you prefer with your eggs (salt and cayenne powder for me)

Mix eggs, sour cream, and seasonings in a mixing bowl and whisk thoroughly.

Place saucepan on low heat on the stove and melt butter

Pour in eggs, and add cheese broken into pieces

Stir constantly, and every couple of minutes increase heat, but do not go past medium

Continue to stir until your eggs have curdled together and cooked through.

Serve and enjoy.

The toast was just simple buttered toast. Nothing fancy there, but I did find that I could put some of the eggs on the toast, and easily flatten them out on it for a combined bit