Loaded Scrambled Eggies With Cream Cheese

Debber's Note:

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!

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Serves: 6-8

Yield: 1.0 skillet

• 6 ounces cream cheese , cubed
• 12 eggs
• 1 cup milk
• ¾ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup butter
• fresh chives , chopped

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.

Reviews

[Melanie D]

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.