Yield: Serves 3 to 4
Shellagh Connelly, chef/owner of Mildred Pierce Cafe in St. Paul (and a woman who understands breakfast food down to her soul) created the dish for her breakfast menu. For me, my version illustrates an important point—cream cheese is one of the most underrated ingredients in the market.
Note: Keep the eggs tender by slowly scrambling and not overcooking. A heavy non-stick pan is a great help here.
- 1 large scallion, thinly sliced
- 1/2 tightly packed tablespoon curly parsley leaves, chopped
- 1/2 tightly packed tablespoon fresh basil or tarragon leaves, chopped
- 6 large eggs
- 2 tablespoons heavy cream
- 3 ounces cream cheese, cut into about 3/4-inch pieces
- Salt and freshly ground pepper as needed
- 2 tablespoons butter
- 1. Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
- 2. In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
- 3. Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
- Serve hot, maybe with a salad of tart greens and orange sections for contrast.