COMPANY SCRAMBLED EGGS

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Company Scrambled Eggs image

The cream cheese and mayonnaise keep these eggs moist while the standing and scraping (as opposed to constant cooking) means they don't overcook. This makes for a special breakfast and a definite difference from ordinary scrambled eggs.

Provided by Sackville

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 ounces cream cheese
1 ounce mild goat cheese
8 large eggs
2 tablespoons mayonnaise
1/8 teaspoon cayenne
1/8 teaspoon nutmeg
1/4 cup coarsely chopped basil leaves
3 tablespoons minced chives
nonstick cooking spray
2 tablespoons butter
2 medium shallots, minced
1/2 teaspoon salt
basil, for garnish

Steps:

  • Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
  • Blend well, then add one more egg and blend again.
  • Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs.
  • Whisk in the mayonnaise, cayenne, nutmeg, basil and chives.
  • Warm a 10-inch (preferrably nonstick) skillet over medium heat.
  • Hold the pan away from the stove and spray with the cooking spray.
  • Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
  • Add the shallots and salt and sauté briefly.
  • Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
  • Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
  • Return the pan to the heat.
  • After about one minute, repeat the standing and scraping procedure.
  • Continue until the eggs are cooked almost to your liking.
  • They will continue to cook after removed from the heat.
  • Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.

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