Recipe: Harold Carter's Scrambled Eggs

HAROLD CARTER'S SCRAMBLED EGGS

1 (3 ounce) package chive cream cheese
1/4 cup milk
1/2 teaspoon chopped onion, fresh or dried
1 or 2 teaspoons Lawry's seasoned salt
1/2 teaspoon gourmet Pepperee seasoning or pepper
1 dozen eggs

Beat cream cheese with milk, onion and seasonings until well mixed, then add eggs and beat slightly.

Heat large skillet just until warm, spray with cooking spray. Add egg mixture and stir constantly while mixture thickens. When almost cooked, reduce heat to finish.

Serve at once, or if cooking for a large group, eggs may be put into large flat pan and put into oven at 350 degrees F for holding.

Source: Santa Barbara Recipes