Scrambled Eggs with Cream Cheese

I grew up mostly poor.  As a child there was a lot that I didn’t get to have or get to do.  But, even still, my mother was very good at creating traditions.  For instance, when we lived in the Bay Area she made a tradition of our having breakfast once a month in Palo Alto at The Good Earth.  I made my own tradition by ordering exactly the same thing every time:  Scrambled Eggs with Cream Cheese and a Berry Shake.

As an adult this dish is real comfort food for me and when I’m having strong cramps and cravings this dish is what I want.  It’s super easy, super fast, with rich and creamy flavors and not a lot of clean up, either.

(Recipe Method Disclaimer)

Basically, throw a tablespoon or less in a pan with the heat on medium-high.  Beat a couple of eggs together for about 15 seconds and pour them in the pan just as the melted butter stops bubbling but before it starts to brown.  Watch them closely while constantly scraping the cooked egg away from the bottom of the pan and let the uncooked egg flow into the cleared area.

The cream cheese addition is slightly tricky but easy once you get the hang of it.  You want to knife-slice it into the scrambled eggs at just the right time.  If you do it too soon the cream cheese will have too much time in the pan and will melt and become homogenized with the egg.  Do it too late and it’ll still be cold when you eat it.  Here’s the trick:  When the last of the yolk has just cooked, turn off the heat and add 3 or 4 pieces of cream cheese chunks.

I’ve topped mine with a few pieces of chopped green onion courtesy of the jar I keep in the windowsill.


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