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Creamy Scrambled Eggs
1/4 c. milk
1 (3 oz.) pkg. cream cheese, cut in 1/2-inch cubes
2 tbsp. chives, chopped
1 to 2 tbsp. parsley, chopped (if desired)
1/4 c. pepper (red and/or green)
1/4 tsp. salt
1/4 tsp. white pepper
2 tbsp. butter
In a medium sized bowl, beat eggs, milk, salt and pepper just until combined (do not over mix). Melt butter in skillet over low heat. As eggs begin to set on bottom, gently lift cooked portion with spatula, letting uncooked portion flow to the bottom of pan. Drop in the chives, parsley, chopped pepper and the cubes of cream cheese on top of the eggs. Cook until eggs are no longer runny and cheese seems mostly melted. Remove from heat and take up in bowl preheated in hot water. Eggs can be held, if necessary, by covering with foil and placing bowl in a large Dutch oven partially filled with hot water. Place cover on pan until ready to serve.
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