French Scrambled Eggs

READY IN: 25mins
Recipe by PrimQuilter

This is from the Schoolhouse Cookbook, 2001. They recommend pairing this with steamed asparagus.

Top Review by Nif_H

These eggs were super easy to make and very good (even though I overcooked them a bit!). I scaled the recipe down to use 2 eggs. I really like the addition of the cream cheese and I used low fat. The dill was great! Made for my adopted chef for PAC 2011. Thanks PrimQuilter! :)

Ingredients Nutrition


  1. Whisk eggs, milk, salt and pepper in 1 bowl.
  2. Mash cream cheese, parsley and dill in another bowl.
  3. Heat butter in a large skillet.
  4. When melted, pour in eggs.
  5. When eggs begin to thicken, add cream cheese mixture in several chunks until eggs are set and creamy.

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