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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
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
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Ingredients
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Butter (For Pan)
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6 tablespoons
cream cheese
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4
Eggs (our farm eggs are not as large as supermarket large eggs, so you may only need 3)
Directions
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Heat butter in pan, sliding around so it coats the whole bottom of the pan and at least a bit up the sides.
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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.
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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!
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