I’ve been wanting to try that.
I had milk poached eggs for breakfast today - it was delicious. Eggs and dairy mix so nicely together.
Do you use whole milk for that?
Eggs benedict does make a great dinner, as asparagus is a natural with hollandaise sauce, add a tossed salad, hot sourdough bread fresh out of the oven and something chocolate for dessert. Or maybe pears poached in red wine.
IME, you don’t really taste the cream cheese in the eggs; it’s more a textural difference. For two eggs, I use about an ounce of cream cheese, cubed into small pieces. Here’s my method:
In a frying pan, over no higher than medium heat, I melt a tsp or so of butter (this, again, is for two eggs; one serving); while the butter is melting, I whisk up the eggs in a bowl and add a little splash of milk or Half and Half or something, as well as salt and fresh-ground pepper (if you’re not using fresh-ground pepper, try it; you’ll be amazed at the difference!). Once the butter is melted, I pour the eggs slowly into the pan; at this point, I, personally, tend to add an herb blend that I like. The important thing is to keep the eggs moving constantly; also, don’t crank the heat! It will seem to take a long time, but between keeping the heat relatively low, and using the cream cheese, you will end up with the fluffiest, creamiest scrambled eggs you’ve ever had! But they will not be runny or watery!
Often, just before the end of the cooking process, I add a handful of shredded cheese to the top.
When making scrambled eggs, I melt the butter and grind the pepper directly into the butter, letting it cook a little before adding the eggs.
I don’t, but it would be even better with whole milk.