French Scrambled Eggs

"This is from the Schoolhouse Cookbook, 2001. They recommend pairing this with steamed asparagus."
 
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photo by Nif_H photo by Nif_H
photo by Nif_H
photo by lazyme photo by lazyme
Ready In:
25mins
Ingredients:
8
Serves:
4-6

ingredients

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directions

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

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Reviews

  1. 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! :)
     
  2. 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.
     
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