Sausage & Wild Rice Casserole for a winning combination and the basis for this year's Christmas brunch menu.
Extraordinary Scrambled Eggs 6 to 8 servings
Processing the egg mixture in a blender adds air and increases the volume of the egg mixture; cream cheese and gentle stirring produces creamy, extraordinary scrambled eggs!
12 large eggs
3/4 cup half-and-half
6 to 8 -ounces cream cheese, cubed
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
Chives or parsley, chopped, for garnishing if desired
- Process the eggs, half-and-half, cream cheese, salt and pepper in blender or food processor until frothy, stopping to scrape down sides. (Unless blender is oversized, do this in a couple of batches.
- Melt butter in a large heavy skillet over medium heat; reduce heat to medium-low. Add egg mixture, and cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened but still moist; do NOT stir constantly.
- Sprinkle with chopped chives or parsley, if desired.