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Best-Ever Scrambled Eggs

Source of Recipe

From "Sunday Brunch" by Betty Rosbottom


Recipe Introduction

"What makes these eggs different from the usual scrambled varieties are the little pieces of cream cheese that are stirred into the beaten mixture. When the eggs are cooked, these creamy morsels melt, imparting a smooth, silky texture to the finished dish. I've served these eggs countless times to guests, and without fail someone always comments on their creaminess."

List of Ingredients

◦  8 eggs
◦  4 ounces cream cheese at room temperature, cut into ½-inch pieces
◦  1½ Tbsp chopped flat-leaf parsley or chives
◦  Kosher salt
◦  Freshly ground black pepper
◦  2½ Tbsp unsalted butter


Recipe

In a large bowl, whisk the eggs just to blend. Add the cream cheese and half of the parsley, and season with a pinch of salt and several grinds of pepper. Stir to mix.

Melt the butter in a large, nonstick frying pan set over medium heat. When butter has melted and is hot but not smoking, swirl it to cover the bottom of the pan and then add the egg mixture. With a wooden spoon or heat-resistant spatula, stir the eggs slowly until they just hold together and are cooked through, 2½ to 4 minutes. The eggs should still be moist and glistening.

Transfer to a serving platter and season with a few grinds of pepper. Sprinkle with the remaining parsley and serve.


Serves 4