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New Orleans Egg Scramble

Source of Recipe

From "My Southern Food" by Devon O'Day


Recipe Introduction

"One of my favorite things is recreating especially wonderful meals I experience in restaurants. Sometimes I get close, sometimes I'm right on the money, and sometimes I just book reservations again at the same restaurant. This is one of the best breakfasts I ever had in New Orleans. I got very, very close on this one."

List of Ingredients

â—¦ 10 large eggs
â—¦ 1 tsp salt
â—¦ ½ tsp pepper
â—¦ ½ cup chopped chives
â—¦ ½ cup milk
â—¦ 2 Tbsp butter
â—¦ ½ (8-ounce) package cream cheese, cubed


Recipe

In a medium bowl, whisk together the eggs, salt, pepper, chives, and milk.

Melt the butter in a heated skillet and then add the egg mixture. Scramble until the eggs are almost completely firm, and then equally distribute the cubed cream cheese and integrate into the eggs.

When the cream cheese is warm, just beginning to melt, and the eggs are firm, serve immediately.


Makes 4 to 5 servings


~ "I knew I was no longer in the South when they had never heard of grits and all the tea was unsweetened."