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Frank's Perfect Scrambled Eggs


1 tablespoon butter or margarine
2 eggs (for each serving)
1 tablespoon of cream cheese (for each serving)

Heat butter or margarine in a skillet on low heat (may also use Pam instead). Mix eggs in a bowl and pour into heated skillet. Cut cream cheese into small pieces and put into skillet with eggs. Stir continuously until eggs congeal completely. The cream cheese will melt completely into the eggs, if you use a low heat. Salt and pepper to taste.

Serves 2 to whatever.

VARIATION
You can add lox (smoked salmon) and/or onions. Cook lox and/or onions first, before adding eggs and cream cheese.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.