Cream Cheese Scrambled Eggs

Cream Cheese Scrambled Eggs

Ingredients:
12 eggs
•
1 C. light cream or half−and−half
•
6 oz. cream cheese, cubed
•
3/4 tsp. salt
•
1/4 tsp. ground black pepper
•
1/4 C. plus 2 T. butter or margarine

Directions:
Combine first 5 ingredients in container of electric blender; cover and blend at
medium speed until frothy (about 10 seconds).
Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over
low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to
flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yields 8
servings.
CREAM CHEESE SCRAMBLED EGGS 18
CUBAN EGGS
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