Extraordinary Scrambled Eggs

Creamy and delicious—this (in our opinion) is the ultimate scrambled egg recipe! It appeared in a Southern Living Christmas books years ago. We loved it then and we love it now, making it for special occasions and even during brunch-based cooking classes. Pair it with 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

1. 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. 
2. 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.
3. Sprinkle with chopped chives or parsley, if desired.