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Perfectly Scrambled Eggs

From
Serves 4

8 large eggs
1/2 cup water
Salt and pepper to taste
Enough butter, margarine, or bacon grease to cover the bottom and sides of a teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese

In large mixing bowl, beat eggs, water, salt & pepper with whisk until well mixed. Heat skillet to medium high. Add butter/margarine or bacon grease, using a basting brush to completely cover pan. Butter should be bubbling before adding egg mixture.

Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve remaining cheese for topping. With a heat resistant spatula, gently, but constantly move eggs from sides and bottom. Do not overcook. Eggs should be thickened but still moist. Remove from skillet to plates immediately and top with remaining cheddar.

Garnish with fresh herbs...sprigs of dill,basil,parsley,thyme,fennel, or choice. Spoon a dollop of salsa at one end of the eggs and a dollop of sour cream at the other. Red and green apple slices add nice additional color.

Serve with bacon strip AND sausage patty/link/or split Polish kielbasa.