I know, I know. This just looks like a plate of scrambled eggs. But it’s not, at least not quite.
This is one of those weeks where suddenly it is Thursday and I realize that besides all of the food I made for Easter dinner, I have made nothing new in a week and a half. Wait, I take that back. I made some pasta last night that I had high hopes for, but the cheese kind of melded together instead of melting throughout.
Things have been a little crazy around here. So I’ve just sifted back through my archives and realized that I have yet to share these eggs with you, eggs that will change the way you always want your eggs because plain scrambled eggs with now forever pale in comparison.
I feel like growing up, cheese eggs were a big deal. Like, anytime I went to a slumber party the next morning everyone wanted cheese eggs. I never really got that because I apparently don’t love cheddar cheese the way everyone else in society does. I mean, it’s good and absolutely necessary in some dishes, but I just don’t use it all that much unless we’re having quesadillas or pizza or something of the like.
So what I love about these eggs is they are bit more grown-up version of cheesy scrambled eggs. And oh they are so much better. The cream cheese melted make the eggs smoother and creamier and fluffier, and they add just enough flavor to be light with a bit of tang, but not so much flavor that they distract from the purity of scrambled eggs. It goes into your mouth like pure fluff, and then after a minute you find the substance of the egg. It’s not forgotten about which I feel it can sometimes be in overly cheesed eggs, but instead everything is subtle and light.
I know this recipe isn’t much, and honestly I’m just pulling it out of my back pocket for you until I can get to something else. But I strongly believe that everyone should have these eggs in their life. So here you go.
Cream Cheese Scrambled Eggs
adapted from The All-New Ultimate Southern Living Cookbook
Prep Time: 5 minutes
Cook Time: 5 minutes
5 large eggs
1/2 tablespoon butter
1-2 oz. cream cheese, cut into chunks
1. In a medium-sized bowl, combine the eggs with a pinch of salt, a pinch of pepper, and a splash of milk (about 2-3 tablespoons). Whisk vigorously until mixture is smooth.
2. Place a medium-sized non-stick skillet over medium-low heat. Add the butter, and once the butter has melted, add the eggs. Gently run a spatula back and forth across the bottom of the pan as the eggs cook, lifting up the eggs and moving them as they firm up. When the eggs are beginning to firm up, sprinkle the cream cheese over the eggs and gently fold it into the eggs as it melts, distributing it throughout the eggs as they continue to cook, until done (about 4-5 minutes).
3. Serve warm with a plate of breakfast.