Herb & Cheese Scrambled Eggs
As a child I grew up on a farm where eggs and herbs were plentiful in summer. My mother made these eggs and I've made them for my own family. Just add toast!—Patricia Nieh, Portola Valley, California
Ingredients
- 8 large eggs
- 1/2 cup 2% milk or half-and-half cream
- 4 ounces cream cheese, softened
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced chives
- 1/2 teaspoon minced fresh thyme
- 1/8 to 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 tablespoon butter
- Additional minced fresh herbs
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