Cream Cheese Scrambled Eggs with Black Olives

Prep Time: 10 mins | Cook Time: 5 mins | Course: Breakfast | Serves: 3

Fluffy scrambled eggs with tangy bits of cream cheese and black olives. Eggs like to cook low and slow; for fluffy eggs, blend eggs and cream in a blender (or whip in a bowl like crazy with a whisk). Scrambled eggs are quick and easy to make; spooned over toast, a comfort food that’s easy to eat on the go. I used to make breakfast for my girls in cups so they could eat on the long (7-minute) drive to school. To be fair, they had to be there early since I worked at their elementary school.

1 tsp butter 

6 eggs

1 Tbsp heavy cream 

Salt and pepper, to taste

2 Tbsp cream cheese, cut into bits

3 Tbsp black olives, sliced or halved

1 green onion, sliced for garnish

Heat the butter in a skillet over low heat. Whip eggs and cream with salt and pepper in a blender. Pour into the preheated skillet and let the bottom cook for about 1 minute. Cut cream cheese into bits. When the bottom of the eggs have set a bit, gently push the eggs around with a spatula. When most of the egg mixture has set into soft curds but still glistening, remove from the heat so as to not overcook, and stir in the cream cheese bits and olives. The eggs will continue to cook after being removed from the heat.