SCRAMBLED EGGS WITH CREAM CHEESE & HERBS
(serves 4)
8 large, farm fresh eggs (preferably from Chatley Farms)
2 tbsp butter
2 ounces of cream cheese, chopped into pieces
salt & pepper to taste
1 tbsp minced fresh chives
1 tbsp minced fresh dill
Crack eggs into a medium bowl and whisk with 1 tbsp of water and salt & pepper to taste. Heat a non stick skillet over medium heat, add butter. Once butter is melted add cream cheese to eggs and pour into skillet. Stir occasionally just until eggs start to cook. Add herbs and continue to cook & stir until eggs are just set but still soft. Remove from heat and serve with your favorite hot sauce and toasted buttercrust white bread from Sugar Sisters.
[...] fun started with Scrambled Eggs with Cream Cheese & Fresh Herbs and Buttercrust Toast strips, eggs donated by Chatley Farm and Buttercrust white bread donated by Sugar Sisters. Next up Spinach [...]