Creamy Scrambled Eggs
Special version of an old breakfast favorite."Very good! Decadent, creamy, smooth and flavorful! This time I followed the recipe by using the heavy cream and cream cheese (no subs); but I did use onions instead of shallots. I really liked the eggs so much better this time around!" - mogriff1
Yield: 4 Servings Ready in 15 minutes
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Creamy Scrambled Eggs Preparation
In a large frying pan, melt butter over low heat. Add shallots and stir until limp. Add the cream and cream cheese; stir until the cream cheese melts. In a bowl, lighty beat the eggs with salt and pepper to taste. Pour the egg mixture into the pan, gently stirring to blend with the cream mixture. Cook just until the egs are softly set. Sprinkle eggs with parsley.
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