Ingredients:
4 Large Fresh Free Range Eggs
2 Tablespoons Of Real Salted Butter
1/8 Cup Of Cubed Philadelphia Cream Cheese
1/4 Teaspoon Of Coarse Ground Black Pepper
1/8 Cup Of Cold Low Fat Milk
1/4 Teaspoon Of Granulated Salt
1 Pinch Of Ground Garlic Powder
Information:
Serving Size 2
312 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
A quick shout out to Sam from Baltimore Maryland who sent in his cream cheese scrambled eggs recipe for publishing. To get started, first you will want to take out a frying pan, and then set in on your stove over medium heat. Place both tablespoons of real salted butter into the pan, and bring them to a sizzling liquid. Swish and slide the liquid butter around so that the pan is nicely coated. Next take out a mixing bowl, and crack into it your four large fresh free range eggs. Obviously factory farm eggs will do just fine too. Beat your eggs for thirty seconds, then whisk into the mix the coarse ground black pepper, cold low fat milk, granulated salt, and ground garlic powder. By now your butter should be bubbling, so pour in the eggs, and scramble them for seven minutes, or until the eggs become clumpy. At this point you will want to crumble in your cream cheese, and thoroughly mix it into the eggs, but don't let it melt too much. Once the cream cheese and scrambled eggs are nicely mixed, remove the pan from the burner, and serve the hot eggs immediately.
