Scrambled Eggs with Cream Cheese
Instructions:
- These rich and creamy scrambled eggs are not everyday fare. This is a great large-batch recipe for brunch, but it is easily halved.
- 14 large eggs
- 1â„4 teaspoon ground black pepper
- 3 tablespoons butter or margarine
- 2 packages (3 ounces each) cream cheese, cut into 1-inch cubes
- In large bowl, with wire whisk, beat eggs and pepper until well blended.
- In nonstick 12-inch skillet, melt butter over medium heat; add eggs. With heat-safe spatula, gently push egg mixture as it begins to set to form soft curds.
- When eggs are partially cooked, top with cream cheese. Continue cooking, stirring occasionally, until eggs have thickened and no visible liquid egg remains. Serve on warm platter. Makes 8 main-dish servings