This will be enough for one person., Keep mixing until the yolks break and everything is combined.
 Add in some salt and cayenne pepper. For extra flavor, chop up a scallion, and add it in. Don't worry about adding the cheese in. You will do that last.
 There is no need to cover the eggs. You are not cooking the eggs all the way just yet because you will be "scrambling" them with a fork.
 Be careful when handling the cup; it will be very hot.
 Use a clean fork this time, so that you don't raw egg into the cooked eggs.
 The paper towel will trap heat and moisture. It will also keep the eggs from drying out or turning cold. The eggs will continue cooking during this sitting time.
 You can eat the eggs directly from the cup, or your can put them on a plate. To garnish the eggs, get a cherry or grape tomato, and cut it into fourths. Place the tomato on top of the eggs.
Find a 10 ounce (295 milliliters), microwave-safe cup.
Add the eggs and milk and mix them together with a fork.
Season the eggs, and still them one last time.
Place the cup into the microwave and cook it on high for 45 seconds.
Give the egg mixture a quick stir and microwave them for another 45 seconds.
Remove the cup from the microwave and stir in the cheddar cheese.
Cover the eggs with a paper towel and wait one minute.
Consider garnishing the eggs with a small tomato before serving it.
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