Wednesday, April 22, 2009

Creamy Scrambled Eggs

Serves 4
8 eggs
1/4 teaspoon salt
1/4 cup milk
Dash of freshly ground pepper
2 tablespoons butter
8 ounces cream cheese, cut into 1/2” cubes
1 tablespoon fresh cut green onion tops
1 teaspoon parsley for garnish
In large bowl beat together the eggs, milk, salt and pepper. In a large, and lightly oiled skillet , heat the butter to sizzling. Pour in the egg mixture. When the eggs just begin to set on the bottom, run a spatula underneath, lifting up the cooked egg and letting the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces and chopped onions. Continue cooking in the standard manner for scrambled eggs. When the eggs are set, the cheese will be melted. Serve immediately, garnished with the chopped parsley.

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