March 6, 2012

Scrambled Eggs with Herb Cream Cheese

I created this recipe to use some fresh herbs I had. It was a fresh breakfast, great for heading into the spring season!

Yield: 1 serving

  • 2 eggs
  • 2 tablespoons milk
  • Freshly ground salt and pepper
  • Unsalted butter
  • Neufchatel cheese
  • Any fresh herbs! [I had parsley and thyme]
  1. Heat the butter in a large, nonstick skillet over medium heat, careful to not burn it.
  2. In a bowl, whisk together eggs, milk, salt and pepper. In a separate bowl, combine the cream cheese and fresh herbs by folding the herbs into the cream cheese.
  3. Once butter is melted, add the egg mixture to the skillet and cook until desired doneness. Add a few dollops of the herb cream cheese and stir into the eggs.
  4. Serve with toast and orange juice. Enjoy!! :)

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