MadCookery

This is one of my favorite scrambled egg recipes. While not too much of a diversion from a traditional recipe, the cream cheese gives the eggs a light, creamy texture and the flavors of the hot sauce and tarragon mix perfectly to complement the light texture of the eggs.

Ingredients:

• 4 Eggs
• 2oz. Cream Cheese
• 1 Leek finely diced
• 2 tbls fresh Tarragon finely diced
• 1 tsp Sriracha, Tabasco, Frank’s Red Hot, or any other hot sauce you like
• Salt
• Pepper
• 1 tbls butter

Directions

1. Clean and finely dice the white part of the leek
2. melt the butter in a stick-free pan on Medium/Medium High
3. Add leeks and sauté until translucent, about 5 minutes
4. While leeks are sautéing heat cream cheese until soft
5. Whisk in eggs, tarragon, and hot sauce into the cream cheese until frothy (I think Sriracha gives the perfect flavor to these eggs, but any hot sauce will work, however, the goal is to give a hint of the sauce and not to overpower the other delicate flavors so if you are using a stronger hot sauce then you may want to decrease the amount), salt and pepper. Go easy on the salt since it can be added after cooking to taste.
6. Once leeks are translucent add the eggs to the pan and stir for 20 – 30 seconds until eggs begin to set
7. step away from the pan and let it cook until eggs begin to firm (1-2 minutes), but not until eggs are cooked through
8. Once eggs begin to set, stir mixture every 30 seconds, cutting into bit size pieces, until eggs are done to your liking (1-2 more minutes). The cream cheese will cause the eggs to cook somewhat slower than normal so cook until the consistency you desire.
9. Salt and Pepper to taste
10. Serve immediately.