In my opinion the fresher the eggs the better the scramble. I used to have laying hens and the daily eggs were always so delicious. This Mother’s Day egg dish is a bit unique because of the cream cheese. Add this to your Mother’s Day brunch menu and it’s sure to be a big hit.
8 Fresh Eggs
6 Ounces Room Temperature Cream Cheese
2 Tablespoons Chopped Fresh Chives
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter
In a large size bowl beat the eggs. Add the room temperature cream cheese and combine. Add 1 tablespoon of the chopped chives, kosher salt and pepper. Give a good stir. In a large sauté pan melt the butter over a medium heat. Make sure to not let the butter smoke. You will want the butter to spread over the entire bottom of the sauté pan. Stir in the eggs and cook for 3 to 4 minutes. The eggs should still be nice and moist. Remove from the heat and transfer to a serving platter. Garnish with the remaining chopped chives. Serve immediately. Serves 4