Okay, you don’t have to have this on Friday, and you don’t even have to have it for breakfast at all. I made this on a Saturday afternoon.
Scrambled Eggs with Tomato, Basil and Salmon Cream Cheese
- 4 eggs
- 1 tbsp milk
- 1 tsp chopped basil (preferably fresh)
- 1 fresh tomato, chopped
- 1 tbsp fresh, unsalted butter
- 1 tbsp Philadelphia Salmon Cream Cheese
- Himalayan Pink Salt and Freshly Ground Pepper for garnish
Beat the egg with the basil and milk until you cannot see any of the egg white.
Put a skillet on the stove and heat it to medium. Put the butter in the skillet, and swirl it around so it coats the sides of the pan as well.
As soon as the butter is melted, add the egg mixture. Scramble the eggs, and just before they are finished, add the tomato and cream cheese. Mix in the pan.
Serve with the salt and pepper. Enjoy