Scrambled Eggs with Cream Cheese

Step 1

In a medium bowl, whisk the 4 eggs with 0.25 tsp salt and 0.25 tsp black pepper until the yolks are broken and the mixture is uniform, about 30 seconds.

Step 2

Melt the 1 tbsp butter in a nonstick skillet over medium-low heat. When the butter foams, pour in the eggs and let them set for 30 seconds without stirring.

Step 3

Using a spatula, gently push the eggs from the edges toward the center, folding occasionally, until they are softly set but still glossy, about 3 minutes.

Step 4

Remove the skillet from the heat and stir in the 2 oz cream cheese in small pieces until just melted and creamy, about 1 minute.

Step 5

Sprinkle the 2 tbsp chopped parsley over the eggs and serve immediately.