Cream Cheese Scrambled Eggs


12 eggs
1 cup light cream or half-and-half
6 ounces cream cheese – cubed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter or margarine – plus 2 tablespoons

Combine first 5 ingredients in container of electric blender; cover and blend at medium speed until frothy (about 10 seconds).

Melt butter in a large heavy skillet over medium heat; add egg mixture. Cook over low heat until eggs are partially set, lifting edges gently to allow uncooked eggs to flow underneath. Cook until eggs are set but still moist (9 to 12 minutes). Yield: 8 servings.