I'm always trying to have breakfast dishes for our Sundays that are not just the same-old, same-old and still not get too goofy for the "bank," if you understand what I mean.
This weekend, I realized I had a small portion of cream cheese that needed to be used up and I had noticed, too, that the chives in my herb outside herb garden were "standing proud" after the winter.
So....I mixed about 4 large eggs and, mmmm, maybe 3 or 4 tablespoons of cream cheese cut into cubes and allowed to come to room temp and added something like 2 tablespoons of scissors-snipped chives. Whisked all together and set aside.
Then I heated up 4 tablespoons of salted butter in my nonstick skillet. Added the egg mixture and scrambled to our preference, which is very wet and soft. Turned out onto our plates and sprinkled a touch of more chopped chives. Awesome!! I'll definitely do that again.
The eggs were served with crispy-fried smoked bacon slices and homemade English muffins. Buck cleaned his plate.