We just love scrambled eggs for breakfast and I am always looking for different ways to make them. This morning I added some parsley, bacon and my new secret weapon….cream cheese. Boy did that cream cheese made the eggs creamy and fluffy.
Ingredients: 2 to 3 servings
- 2 strips bacon
- 4 eggs plus 1 extra yolk
- 2 Tb Philadelphia Cream Cheese, room temperature
- 1/4 cup fresh parsley, finely chopped
- pinch of garlic salt
- dash of ground black pepper
In an 8″ skillet over medium heat fry the 2 strips of bacon. Once they are done remove them, leaving the bacon grease in the skillet. In a bowl whisk together the egg, cream cheese, parsley, garlic salt and black pepper. The mixture will be slightly lumpy. Add the egg mixture to your skillet. Crumble your bacon and sprinkle it over the eggs.
With a rubber spatula constantly and firmly scrap along the bottom and sides of the skillet until the eggs begin to clump. You’ll notice the spatula leaves a trail on the bottom of the pan. (I feel using a rubber spatula is crucial.) Reduce your heat to low and gently but constantly fold the eggs until they are all clumped and just slightly wet. Once the eggs are scrambled, immediately serve them on a warm plate. Don’t let them sit in the skillet as eggs are very delicate and sensitive to heat, they will continue to cook and become dry.