Loaded Scrambled Eggies With Cream Cheese

Total Time
15mins
Prep 5 mins
Cook 10 mins

Are you kidding? You are NOT going to believe what your mouth is telling you! Don't bother explaining--just enjoy it. If you can get your hands on some FARM FRESH eggs...these will be all the better for it. I'm on a Gooseberry Patch kick lately....they've got some WINNERS--and this one proves it!

Ingredients Nutrition

Directions

  1. Over medium heat, preheat a heavy skillet or electric frying pan; reduce to medium low.
  2. In a blender or kitchen mixer bowl, blend cheese first, then add eggs, milk, S & P; scrape down sides of blender or mixer.
  3. Melt butter in skillet/pan; add egg mixture--cook WITHOUT STIRRING until mixture sets on the bottom.
  4. Draw spatula through mixture to form large curds.
  5. Continue cooking until thick --but still moist-- do NOT stir constantly.
  6. Sprinkle with chives.
Most Helpful

This was okay. I thought they pretty much tasted like regular scrambled eggs. I sprinkled the chives on the eggs mixture as soon as I put it in the pan so they were incorporated into the eggs, rather than just a garnish. It was good that way. I also used Egg Beaters and Neufchatel to reduce the fat content. I thought there was a bit too much butter. It doesn't really prevent the eggs from sticking to the pan because it mixes into the egg mixture when you poor the mixture in the pan.

Paris D February 14, 2009