Friday, December 24, 2010

Slow Cooked Scrambled Eggs with Cream Cheese

After a long quest for perfect fluffy scrambled eggs, I think I'm shifting directions in favour of rich, creamy eggs. These are the perfect breakfast for those lazy mornings when you only want to check on the stove occasionally. They're delicious with only butter, but even better when you use the last of that Liberte cream cheese you have sitting in the fridge. If you search online, you can probably find better recipes and a video of Gordon Ramsey explaining the method, but here is my interpretation.

Slow Cooked Scrambled Eggs with Cream Cheese

2 eggs
1 tbsp butter
1 - 2 tbsp cream cheese
salt and pepper to taste

1. In a small skillet, crack eggs and add cubes of butter and cream cheese. Use a whisk or even a spatula to break the yolks and mix the eggs together.
2. Heat skillet over low heat (I keep use 2 or 3 out of ten on the markers).
3. Walk away, occasionally check on it. When the egg starts to set on the bottom, stir with the spatula to mix it up.
4. Cook, stirring occasionally, until you have a creamy mixture perfect for spreading on bread (not that I ever have any bread handy). Be patient and keep the temperature low. Be careful not to overcook! Season with salt and pepper to taste when you serve.

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