Herb & Cheese Scrambled Eggs

Name: Herb & Cheese Scrambled Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings.
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

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

Directions

Whisk together the first eight ingredients. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Sprinkle with additional minced herbs.

Originally published as Herb & Cheese Scrambled Eggs in Breakfast & Brunch 2016 Bookazine