Ingredients
4 eggs
1 1/2 cups (375 ml) of Aged Cheddar From Here, grated
2 tbsp. (30 ml) fresh basil, finely minced
Pinch of grated nutmeg
Salt and freshly ground pepper
5 cups (1 1/4 L) chicken stock

Preparation
Beat the eggs. Add 1 cup of Aged Cheddar From Here and the basil, nutmeg, salt and pepper.

In a medium saucepan, bring the chicken stock to a boil. Slowly add the egg and Aged Cheddar From Here mixture, gently and constantly stirring with a whisk. Let simmer over low heat, while continuing to stir, until the eggs are cooked (approximately 2 to 3 minutes).

Just before serving, garnish with the remainder of Aged Cheddar From Here.