Total Time
10mins
Prep 5 mins
Cook 5 mins

These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)

Ingredients Nutrition

Directions

  1. Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
  2. In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
  3. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
  4. Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.

Reviews

Most Helpful

Really good! I served this on top of fresh sliced tomatoes...YUM! I think I will serve this with some whole wheat toast next time and some sliced fruit.

mrsfernie August 23, 2014

What a great way to start the day! We couldn't get enough of these tender, delicious eggs! Along with some whole wheat toast and sausage patties it was a great breakfast, and DH and I will share a plate of these again soon. Thanks!

Kookie Kathy July 07, 2009

I made this using fresh parsley and dried basil. The eggs turned out wonderfully creamy and rich tasting.

Dreamer in Ontario January 15, 2008

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