Cream Cheese Scrambled Eggs
|Half and half/Milk||1 Cup (16 tbs)|
|Cream cheese||6 Ounce, cubed (2 Packages, 3 Ounce Each)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped fresh chives||2 Tablespoon|
Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.
Melt butter in a large heavy skillet over medium heat; reduce heat to medium-low.
Add egg mixture, and cook, without stirring, until mixture begins to set on bottom.
Draw a spatula across bottom of skillet to form large curds.
Continue cooking until eggs are thickened but still moist; do not stir constantly.
Sprinkle with chives.