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| Cream Cheese Scrambled Eggs |
12 large eggs
1 cup half and half
6 ounces cream cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
Chopped fresh chives
Process first 5 ingredients in a blender until frothy, stopping to scrape down sides.
Melting butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do not stir constantly. Sprinkle with chives. Yield: 6 to 8 servings.
More Recipes: Baked Country Eggs With Mushrooms | Cinnamon Raisin Bread Pudding
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Antietam Overlook Farm 4812 Porterstown Rd. Keedysville, Maryland 21756 (301) 432-4200 Toll Free (800) 878-4241 Fax: (301) 432-5230 email: 
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