COMPANY SCRAMBLED EGGS
The cream cheese and mayonnaise keep these eggs moist while the standing and scraping (as opposed to constant cooking) means they don't overcook. This makes for a special breakfast and a definite difference from ordinary scrambled eggs.
Provided by Sackville
Categories Breakfast
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
- Blend well, then add one more egg and blend again.
- Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
- Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
- Warm a 10-inch (preferrably nonstick) skillet over medium heat.
- Hold the pan away from the stove and spray with the cooking spray.
- Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
- Add the shallots and salt and sauté briefly.
- Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
- Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
- Return the pan to the heat.
- After about one minute, repeat the standing and scraping procedure.
- Continue until the eggs are cooked almost to your liking.
- They will continue to cook after removed from the heat.
- Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #breakfast #eggs-dairy #european #cheese #eggs #stove-top #dietary #equipment
You'll also love
Lord Castiel
c-lord76@hotmail.frThese eggs were perfect! I'll definitely be making them again.
Waseemk Waseem khan
k@aol.comOverall, I thought this recipe was good. The eggs were cooked well and the flavor was good, but I would have liked them to be a little more cheesy.
Tusts Rahman
rahman-tusts@hotmail.comThis recipe is a keeper! I'll be making these eggs all the time now.
Maria Roman
roman-maria@yahoo.comI'm not sure why, but my eggs didn't turn out as fluffy as I expected. I'll have to try this recipe again.
Hawa Muradi
muradi.h@yahoo.comThese eggs were amazing! I've never had scrambled eggs so good.
Precious Richard
pr@gmail.comI would have liked the eggs to be a little more moist. I think I'll add a little more butter next time.
Adi Jay
j.a@yahoo.comThis is a great recipe for a quick and easy breakfast. The eggs are cooked perfectly and the flavor is delicious.
HypnoKnowsMercy
hypnoknowsmercy@hotmail.comI made these eggs for breakfast this morning and they were a hit with my family. Everyone loved them!
MdRuhul Amin
mdruhul-a26@gmail.comI've never been a fan of scrambled eggs, but this recipe changed my mind. They were so fluffy and flavorful.
Biscuit Games
g.b15@gmail.comThese eggs were delicious! I'll definitely be making them again.
Jordan Ernst
j.e@gmail.comI'm not sure what I did wrong, but my eggs turned out rubbery. I'll have to try this recipe again.
RANa Hissn
rh29@gmail.comOverall, I thought this recipe was pretty good. The eggs were cooked well and the flavor was good.
Men Magra
mmagra28@aol.comThe eggs were good, but I would have liked them to be a little more cheesy.
Mueez Shah
sm73@yahoo.comThese eggs were a bit too dry for my taste. I think I'll add a little more milk next time.
kp fayaz khan
kk45@gmail.comI love how versatile this recipe is. I can add whatever vegetables or meat I have on hand.
Seer Amanuel
seer-a81@gmail.comI've tried many scrambled egg recipes, but this one is by far the best. The eggs are so light and fluffy.
Sajan Thapa
t-s100@gmail.comThis is my new favorite way to make scrambled eggs. They're so easy to make and they always turn out perfect.
Abdul Zahir
a-zahir@yahoo.comThese eggs were fluffy and cooked evenly. The cheese was melted and gooey, and the bacon added a nice smoky flavor.