Creamy Scrambled Eggs
1/4 C. milk
1/4 t. salt
dash of black pepper
2 T. butter
8 oz. cream cheese, but 1/2" cubes
1 T. chopped fresh green onion tops (only the green part of onion)
1 t. chopped fresh parsley for garnish
In a large bowl beat together the eggs, onion tops, milk, salt and pepper. In a large, lightly oiled skillet, heat the butter to sizzling. Pour in the egg mixture.
When the eggs just begin to set on the bottom, run a spatula underneath, lifting up allowing the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces.
Continue cooking in the standard manner for
scrambled eggs. When the eggs are set, the cheese will be melted. Serve
immediately. Garnish with parsley.
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