Suppertime Scrambled Eggs |
| Name: |
Betty Martin |
| Base: |
Moody AFB, GA. |
| Recipe: |
Whisk together 8 large eggs, 1/4 cup milk, 1/2 tsp. salt, and 1/2 tsp. black pepper. Melt 1 tablespoon butter in a large non-stick skillet over medium heat; add egg mixture, and cook, without stirring, until eggs begin to set on the bottom. Sprinkle 1 (3-ounce) package of cream cheese, cut into cubes, evenly over egg mixture; draw a spatula across bottom of skillet to form large curds. Cook until eggs are thickened but still moist. (Do not stir constantly.) Remove from heat and serve. Delicious with bacon or sausage. |
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