New Orleans Egg Scramble

One of my favorite things is re-creating especially wonderful meals I experience in restaurants. Sometimes I get close, sometimes I’m right on the money, and sometimes I just book reservations again at the same restaurant. This is one of the best breakfasts I ever had in New Orleans. I got very, very close on this one.

10 large eggs

1 teaspoon salt

½ teaspoon pepper

½ cup chopped chives

½ cup milk

2 tablespoons butter

½ (8-ounce) package cream cheese, cubed

In a medium bowl whisk together the eggs, salt, pepper, chives, and milk. Melt the butter in a heated skillet and then add the egg mixture. Scramble until the eggs are almost completely firm, and then equally distribute the cubed cream cheese and integrate into the eggs. When the cream cheese is warm, just beginning to melt, and the eggs are firm, serve immediately.

Makes 4 to 5 servings

I knew I was no longer in the South when they had
never heard of grits and all the tea was unsweetened.