Eggs Elizabeth (cream cheese scrambled eggs)

Scrambled eggs... move on over! I had these eggs at a really nice restaurant in Yellowstone years and years ago and have recreated them with my own flair. These super easy, super elegant eggs will make your ordinary beakfast extraordinary!!!

Eggs Elizabeth ( by Erin Taylor)

6-8 eggs
1/4 C. water

Beat together and add:

4 oz. (1/2 block) cream cheese, softened.

Whisk together. The cream cheese will look more like cottage cheese when beaten in the eggs.

Heat large skillet. Spray with pan spray. Add 3 Tbsp. butter to pan and melt. On medium-high heat pour egg mixture in pan and scrape bottom and sides with spatula continuously until eggs begin to solidify and "scramble" together. Add:

dash of salt to taste.

As soon as eggs are no longer runny remove from heat. Stir it:

1/4 C. chopped parsley

Serve!