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These eggs are incredibly good served alongside sweet Italian sausage and hot Italian sausage.
Fresh chives can be bought in your supermarket produce section, usually by the prepackaged salads.
If you enjoy the taste of fresh spices, grow your own basil, chervil, parsley, dill, and rosemary in your kitchen in a window box garden.
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| Sunday Brunch Eggs |
Ingredients
(8 servings - 11 g protein - 2 g carbohydrate per serving)
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| 3 tbsp |
butter |
| 1/2 cup |
milk |
| 12 large |
eggs |
| 2 tsp |
fresh chives (chopped) |
| 1/4 tsp |
salt |
| 1/2 tsp |
black pepper |
| 1 pkg (3 oz) |
cream cheese (cut into cubes) |
| 1 jar (2 oz) |
sliced pimento (drained) |
| 8 sprigs |
fresh chives |
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- In large skillet, melt butter over medium high heat.
- In large mixing bowl, beat milk and eggs until light and thoroughly blended.
- Stir in chives, salt, and pepper.
- Pour egg mixture into skillet and cook until eggs begin to set.
- Add cream cheese cubes.
- Continue cooking, stirring occasionally.
- When cream cheese is melted and eggs are set, fold in pimento.
- Remove from skillet to invidivual serving plates.
- Garnish with sprigs of fresh chives.
- Serve while hot.
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