Total Time
Prep 25 mins
Cook 0 mins

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


  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.
Most Helpful

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! :)

Nif October 12, 2011

Great eggs! I made this as directed other than I halved the recipe for 2 of us. Very simple and very good. Thanks PrimQuilter for a nice breakfast. Made for My3Chefs.

lazyme November 14, 2008