Recipe: Scallion Scramblers
1 Tbl butter
1 carton of egg substitute or 8 large eggs
6 scallions, cleaned and quarter-inch diced with some of the green part too
4 oz cream cheese
Pinch of cayenne (optional)
Salt and pepper (optional
Heat butter on medium in a medium-sized sauté pan. Add the scallions and cook until loosened; just a minute or less. Add the eggs. Stir just to incorporate the scallions and then let rest until the eggs begin to form. The secret to scrambled eggs; especially when you use egg substitute is not to over-stir them. Just fold periodically until they get to form large clumps and begin to dry up to the consistency you like them. Cut your cream cheese into small globs and scatter them across your finished eggs. Fold the eggs over once or twice to sort of bury the cream cheese and it will begin to melt. Sprinkle on your optional cayenne and salt and pepper and you're ready to serve.
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