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
- Prep time 5 minutes
- Cook time 10 minutes
- Serves 2
Butter (For Pan)
Eggs (our farm eggs are not as large as supermarket large eggs, so you may only need 3)
- 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!