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Friday, May 28, 2010

Creamy Scrambled Eggs & Scallions

What makes these eggs extra creamy is the cheese –  PHILADELPHIA Cream Cheese. Scrambled eggs are so simple to make that everyone has a favorite recipe adding herbs, cheeses, and vegetables. We use cheddar cheese for omelets, but for scrambled eggs, our choice is PHIILLY®. This basic recipe is now a F&P breakfast favorite with scallions and extra cream cheese. We sometimes add other veggies like chopped peppers or broccoli - depending on what’s in the fridge or Grenville’s garden.
scrambled eggs-scallions
5 eggs
1/3 C milk or light cream
Salt & pepper to taste
3 tbsp butter
1 C chopped scallions
3-ounce package cream cheese (cut in pieces)
  1. Beat eggs together in bowl. Add milk or light cream, salt and pepper.
  2. Melt butter in 10-inch skillet over medium heat. Pour in egg mixture.
  3. Cook until mixture begins to set on bottom and around edges.
  4. Add cut-up cream cheese. While cooking, stir egg mixture to melt cream cheese.
  5. Continue cooking over medium heat about 3-4 minutes, until eggs are cooked throughout, turn heat off. Let sit and butter English muffins or toast.
Serve with a fresh fruit cup and juice or coffee.
Here are  more ways to use PHILLY® Cream Cheese.

2 comments:

Anvilcloud said...

I used to do something like this but got away from it. Now, I think I must get back to it.

Lois Evensen said...

Great recipe! You have a really cool blog here. Thanks for stopping by my blog and telling me about it. :)

Very best,
Lois

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