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BRUNCH
& BREAKFAST MAIN DISHES:
Creamy Scrambled Eggs
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Creamy
Scrambled Eggs |
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A decadent start
to a lazy Saturday morning...
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10
large |
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eggs |
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salt
and pepper to taste |
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3
ounces |
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cream cheese, cubed |
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1/3
cup |
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freshly chopped chives |
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1 |
Whisk the
eggs, salt and pepper in a bowl until blended. |
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2 |
Heat
nonstick skillet to low heat and spray with
nonstick spray. |
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3 |
Pour egg
mixture into the skillet, tilting the pan to
ensure even coverage. Cook over low heat just
until the eggs begin to set, lifting the edge
with a spatula to allow the uncooked eggs to
flow underneath. Add the cream cheese to the
eggs. |
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4 |
Cook until
the eggs are the desired degree of doneness and
the cream cheese melts, stirring gently.
Sprinkle with the chives. Serve immediately. |
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Cooking Tips |
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*For scrambled eggs
that are super-light and fluffy, add a little water
while you whisk them. |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior
League of San Diego |
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PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality- would
make it again. "These eggs were incredibly creamy and
delicious!!"
-San Diego, CA
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