Luxury Scrambled Eggs
Source: 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.
Serves 3 to 4

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

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.


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.

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.