If you're going to wake up early and prepare something it better be worth your while. Eating breakfast is a great way to jump start your day and provide you with energy needed to carry on the day, that is of course, after a cup or two of coffee. Or a pot of coffee for some.
After making the Yukon Gold Potatoes with Clarified Butter for dinner I knew reheating them with my breakfast would be a hearty side instead of dry toast. Egg whites are a great source of protein and I do like them but I can't stand to eat them everyday. I'm not really a scrambled egg fan but on occasion scrambled eggs with cheese sound irresistible. While searching through, MyRecipes, I found a recipe for Cream Cheese Scrambled Eggs. They sounded and looked incredibly creamy. I figured they would be a great change up for breakfast.
Cream Cheese Scrambled Eggs surely did not disappoint. They were so smooth and creamy. Perfect with the Yukon Gold Potatoes with Clarified Butter and a side of applesauce. The addition of basil also added a very fresh taste and was a new twist on scrambled eggs I am looking forward to making again. This made for such a hearty breakfast.
MyRecipes.com and Southern Living, January 2005
Makes 4 to 6 Servings
Stars of the Show:
- 8 large eggs
- 1/4 cup milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp butter
- 1 (3 oz) package cream cheese, cut into cubes
- 1/3 cup fresh basil (optional)
Whisk together first 4 ingredients.
Melt butter in a large skillet over medium heat. Add the egg mixture and cook without stirring until the egg begins to set on the bottom. Sprinkle the cubed cream cheese over the egg mixture. Drawing a heat resistant spatula across the bottom of the skillet to form large curds.
Cook eggs until thickened but moist. Remove from the heat and stir in the basil before serving.
*Note: If you prefer a lighter version substitute 2 cups of egg substitute for the eggs and 3 ounces of light cream cheese instead of regular. Proceed as directed.