Herb & Cream Cheese Scramble

I woke up this morning in a tizzy.

Where am I? What day is it?

And most importantly…

Why is it so cold in here??

I must’ve been dreaming real good to not know I was asleep in my bed like usual. As for what day it is, does anybody truly know anymore? And the cold…well, that’s just Oklahoma’s strange weather.

It dropped to below freezing and snowed overnight. In the middle of April. You know, no big deal or anything.

I’m desperately trying to warm up my toes right now and I’ve got the heater cranked to high. One thing is for sure, cereal isn’t going to cut it for breakfast this morning. No, no. I’m going to need something hearty and warm and filling.

That means I’ll have to bust out the skillet scramble I made yesterday.

It’s full of potatoes, eggs, fresh herbs from my Aerogarden, and generous chunks of cream cheese. This recipe is a play on a breakfast my mom used to make. She called them “French eggs” but I doubt there’s anything truly French about them. The recipe sticks out to me because it’s such a good breakfast, and it uses very little of what you might actually have in your kitchen.

The key is letting the herbs speak for themselves, and topping your end product with enough chunks of cream cheese to send the dairy seller at the grocery store into a fit. Then, when you dive in for every bite, you’ve got scrambled eggs filled with dill & parsley and a luscious hunk of cream cheese to send it all over the edge.

Another key to making any breakfast skillet with potatoes: quick-boil them first. Cut the potatoes into cubes, boil them for a few minutes until they’re semi-soft but not completely tender, and then fry them up with oil. If you do it this way, you won’t burn the edges and have a hard potato in the middle.

Enjoy!

Herb & Cream Cheese Scramble

• Servings: 4-6
• Time: 30 mins
• Difficulty: Easy
• Print

Crispy potatoes and creamy eggs topped with herbs and cream cheese.

Ingredients

• 4-5 medium-sized Russet potatoes
• 6 eggs, beaten
• 2 TBS. milk
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• salt & pepper
• 3 TBS. vegetable oil
• 6 oz. cream cheese, softened

Directions

1. Cut potatoes into 1/2″ cubes (skin on) and place into a large pot. Fill pot with water and bring to a boil. Add salt and boil potatoes for 4-5 minutes or until slightly tender but still not cooked through. Drain.
2. Heat vegetable oil in a large skillet over medium high heat. Add potatoes in a single layer and let cook for 3-4 minutes or until golden brown and crispy on one side. Flip and continue cooking for another 3-4 minutes, seasoning with salt and pepper.
3. Whisk eggs with milk, half of the dill and parsley, salt and pepper. Pour eggs into skillet with potatoes and cook, stirring occassionally until eggs are set, about 3-4 minutes.
4. Cut cream cheese into chunk and top skillet with cream cheese. Remove from heat and sprinkle remaining herbs on top and serve.

Step-By-Step Instructions

Cut potatoes into 1/2″ cubes (skin on) and place into a large pot. Fill pot with water and bring to a boil. Add salt and boil potatoes for 4-5 minutes or until slightly tender but still not cooked through. Drain. Heat vegetable oil in a large skillet over medium high heat. Add potatoes in a single layer and let cook for 3-4 minutes or until golden brown and crispy on one side. Flip and continue cooking for another 3-4 minutes, seasoning with salt and pepper.

Whisk eggs with milk, half of the dill and parsley, salt and pepper. Pour eggs into skillet with potatoes and cook, stirring occassionally until eggs are set, about 3-4 minutes.

Cut cream cheese into chunk and top skillet with cream cheese. Remove from heat and sprinkle remaining herbs on top and serve.