Cream Cheese Scrambled Eggs

Cream cheese and some gentle stirring produce creamy results for this skilletful of eggs.


6 to 8 servings

Recipe from

Oxmoor House


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


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

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.