“From www.thesplendidtable.com. This is a recipe from by Shellagh Connelly and happens to be the favorite breakfast dish of my son. "Keep the eggs tender by slowly scrambling and not overcooking. A heavy non-stick pan is a great help here."”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine chopped herbs.
  2. In medium bowl, use fork to combine eggs and cream.
  3. Stir in cream cheese, herbs, some salt and pepper.
  4. (Eggs don't have to be completely uniform).
  5. In 10-inch heavy non-stick pan, melt butter over medium heat.
  6. Add eggs, stir with spatula for a few seconds.
  7. Bring heat to low setting.
  8. Keep stirring.
  9. (about 3 min).
  10. Scrape eggs sticking to pan.
  11. Plate and serve.

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