Cream Cheese Scrambled Eggs

I’ve always put some kind of cheese on top of my scramble, but Cream Cheese Scrambled Eggs sort of top any of those because of how smooth it is. You know there is always the day when you have some leftover cream cheese and don’t know what to do with it. Adding it in big dollops makes for a surprisingly amazing breakfast, but don’t forget the side of bacon! Somehow it was best eaten in between bites of bacon, perhaps because of how rich the eggs are and it somehow balanced the flavor. If you don’t do bacon, I’d suggest sausage, turkey sausage, or any vegetarian substitute that mimics. This recipe also calls for thyme, which adds a needed flavor with the eggs, cheese, and (yes) garlic powder. If you don’t have thyme you can substitute it with basil or tarragon. Dill would be a treat as well! I had some fresh thyme that has survived being taken indoors in it’s pot and hasn’t died! When using dried herbs always cut the amount in half in a recipe, as they are more pungent.

Pictured here you can see the creamy chunks of cream cheese, and of course I love to garnish any egg dish with parsley. The hidden ingredient in here is garlic powder; another surprising ingredient that takes this meal to a higher level.

Let the butter start to sizzle in a non-stick pan over medium high heat, just before you drop in the scrambled eggs. Be careful because it will start to burn very quickly if you aren’t watching. If that happens, that will ruin the eggs.

Let the eggs form a solid mass on the underside until you start moving them around. Big dollops of cream cheese are added just as the eggs start to coagulate. You don’t want them to get too melty, but you also want them to be warm when you serve this.

Song for the Prep: Perfuction by Deep Vally

“I don’t worry cuz everything’s in place

Oh I don’t worry cuz I always win the race

Oh I don’t worry cuz I never have a doubt

It’s called perfuction, and it’s what I’m all about”