Prep the Base: Crack the eggs into a small bowl or coffee cup.

Combine: Add the diced green onion, grated white cheddar, Worcestershire sauce, garlic powder, salt, pepper, and your Harbo’s Tropical Sweet Heat Hot Sauce or Lava Flow.

Whisk: Use a fork or whisk to blend all ingredients until the mixture is uniform and slightly frothy.

Heat the Pan: In a non-stick skillet over medium heat, melt the butter until it begins to bubble.

Scramble: Pour in the egg mixture. Using a rubber spatula, gently fold and stir the eggs until they reach your desired level of fluffiness.

Serve: Plate immediately and finish with an extra drizzle of Harbo’s for that signature pop of colour and flavour.