I've been making these eggs in one form or another for years. You can make them fancier with snipped chives on top, use them as a topping for toast or Wasa crackers, or serve them straight out of the pan. The recipe is what I use when it's just me and my husband, but you can scale up. When I cook for his firehouse, I use a pound of cream cheese for every 2 dozen eggs.
Now, when I am cooking for my mother, I use one triangle of Laughing Cow Light for three eggs for our breakfast. It doesn't melt as well, but it's still tasty.
** It is absolutely essential to use a good nonstick pan for this. I love my green pan. —Laura Curtis
Butter (For Pan)
Eggs (our farm eggs are not as large as supermarket large eggs, so you may only need 3)
In This Recipe
Heat butter in pan, sliding around so it coats the whole bottom of the pan and at least a bit up the sides.
Crack eggs into a bowl and add cream cheese in small chunks, then mix together with a fork. Add in any spices you like. I am partial to Penzey's Justice or Sunny Paris mixes with eggs.
Pour egg mixture into pan and cook over medium heat, stirring and scraping with a silicone spatula or wooden spoon until fully cooked to your taste. I like mine cooked more than most people, and even so, the cream cheese keeps them moist and fluffy!