Served as main course. Vegetarian dish. Speciality: Easter Brunch Recipes

8 Eggs

1/4 Cup Milk

1/4 teaspoon Salt

Dash of black Pepper

2 Tablespoon Butter

8 oz. Cream Cheese, but 1/2 inch cubes

1 Tablespoon chopped fresh green Onion tops (only the green part of onion)

1 teaspoon chopped fresh Parsley for garnish

In a large bowl beat together the eggs, onion tops, milk, salt and pepper. In a large, lightly oiled skillet, heat the butter to sizzling. Pour in the egg mixture. When the eggs just begin to set on the bottom, run a spatula underneath, lifting up allowing the uncooked egg flow to the bottom of the pan. Sprinkle in the cream cheese pieces. Continue cooking in the standard manner for scrambled eggs. When the eggs are set, the cheese will be melted. Serve immediately. Garnish with parsley.

Serves: 4

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