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Cream Cheese Scrambled Eggs

Yield 6 to 8 servings
Cream cheese and some gentle stirring produce creamy results for this skilletful of eggs.


  • 12 large eggs
  • 1 cup half-and-half or milk
  • 2 (3-ounce) packages cream cheese, cubed
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • Chopped fresh chives

How to Make It

  1. Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.

  2. Melt butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly. Sprinkle with chives.