Cream Cheese Scrambled Eggs

Ingredients and Instructions

· 12 eggs

· 1 C. light cream or half−and−half

· 6 oz. cream cheese, cubed

· 3/4 tsp. salt

· 1/4 tsp. ground black pepper

· 1/4 C. plus 2 T. butter or margarine

Combine first 5 ingredients in container of electric blender; cover and blend at

medium speed until frothy (about 10 seconds).

Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over

low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to

flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yields 8

servings.