Spring Scrambled Eggs

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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 snipped chives
1 tbsp. fresh chopped tarragon
1/2 tsp. salt
Freshly ground pepper to taste
2 tbsp. butter

Prep: 10 minutes, Cook: 10 minutes, Serves: 8

1. 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.

2. 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. Tip! 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.

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