Spring Scrambled Eggs

Something Extra

Recipe Theme


Recipe Center

Spring Scrambled Eggs
Spring Scrambled Eggs
16 eggs
1/2 of an 8- oz. package 1/3 less fat cream cheese (Neufchâtel)
2 to 3 tbsp. fresh chives snipped
1 tbsp. fresh tarragon chopped
1/2 tsp. salt
Freshly ground pepper to taste
2 tbsp. butter
Prep time: 10 minutes, Cook time: 10 minutes

Whisk eggs in a large bowl until well beaten. Cut cream
cheese into small chunks and stir into eggs along with
herbs, salt and pepper. Melt butter in a large skillet over
medium heat. When butter has begun to bubble and lightly
brown, add eggs to skillet. Stir constantly with a
heat-resistant spatula until eggs are set. Serve immediately.

Makes 8 servings.

For the perfect scrambled eggs, try cooking them over a
double boiler. If you don't have one big enough, bring a
large pot with a couple of inches of water to boiling over
high heat. Place a large skillet over the pot and cook eggs
as directed above.
Wine Suggestion

Bookmark and Share

Comments   To add your comments, please log in.