I’ve snuck a little half-and-half in there (though if you have it on hand, try using heavy cream) to extend the eggs just a bit so they serve more people (a great trick with any egg dish). I like these on their own, but if you’re going to serve them on toast, choose some high-quality, thickly-cut bread and spread it with plenty of butter. A sprinkle of red chili flakes over the finished product wouldn’t hurt either.
- 6 eggs
- 2 tbsp unsalted butter
- 3 tbsp half-and-half
- 2 tbsp cream cheese (or fresh goat cheese)
- chopped fresh herbs (optional)
- salt and pepper to taste
In a medium pot, combine eggs, butter and half-and-half. Place pot over medium heat and cook eggs, stirring constantly.
Ever minute or so, remove the eggs from the stove for a moment, stir a few times, then return to heat and continue cooking and stirring.
When the eggs have set but are very creamy, they have finished cooking. Remove from heat and stir in cream cheese (or goat cheese) and stir a few times (the heat from the cooked eggs will melt the cheese). Stir in fresh herbs now, if using, and season eggs with salt and pepper to taste.
Serve eggs immediately, on toast, if desired.