Crack eggs into a bowl and scramble to break yolks. Season with salt and pepper. Add dried nettle and a couple of tablespoons of fresh chives and mix in. Let the nettle sit in the raw eggs for 5 minutes or so until they become very soft like wilted greens. The soaking time will take longer if there are stems in your dried leaves. You can also pull the leaves off of stems before adding in, in which case the nettle will take less time to soften.

Heat a pan over medium heat and add a bit of butter. Add the eggs and lower heat to medium-low. Stir and scrape the eggs continuously as they cook, adding the grated cheese once the eggs begin to solidify. Cook until the eggs are nearly dry and the cheese is melted.

Reason with salt and pepper and serve, topped with remaining chopped chives and hot sauce.

NOTE: If using fresh nettle, use 1 cup chopped and skip the step of soaking the leaves in the raw egg. Add chopped fresh nettle to the hot pan at the same time as the eggs.