Dilly Eggs (2 servings) Six beaten eggs splash of milk/cream generous shake of dried dillweed two tablespoons pickle juice or light colored vinegar one cup shredded cheddar (whole fat or 50%) salt & pepper to taste butter to fry Beat eggs in a small bowl (remove some yolks if you want). Add dillweed, salt & pepper. Add a splash of milk or cream, and the pickle juice / vinegar. Beat just to blend flavors. Heat a frying pan or skillet to medium temperature, melting a couple tablespoons of butter (or so). Add egg mixture and let begin to set for a few minutes. Stir in cheese, and scramble. I have made this to serve anywhere from one to 30 people, usually not much leftover. Sometimes I throw in some caraway, sometimes I eat them with rye bread. Yummy! Mr Breakfast would like to thank fishychick for this recipe. Recipe number 1782. Submitted 6/29/2006.