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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-) Ingredients:
1 large scallion, thinly sliced |
1/2 tablespoon tightly packed curly fresh parsley leaves, chopped |
1/2 tablespoon tightly packed fresh basil or 1/2 tablespoon tarragon leaf, chopped |
6 large eggs |
2 tablespoons heavy cream |
4 ounces cream cheese, cut into about 3/4-inch pieces |
salt & freshly ground black pepper, as needed |
2 tablespoons butter |
fresh chives, minced |
Directions:
1. Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
2. In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
3. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
4. Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
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