Creamy Herbed Eggs

• 4 large eggs
• 1 T unsalted butter or extra-virgin olive oil
• 3 T cream cheese, at room temperature
• Handful assorted fresh herbs, finely chopped (dill, chervil, bail, parsley, especially chives)
• 1 green onion, finely chopped (optional)
• sea salt and freshly ground pepper
• English muffins, for serving

Crack the eggs into a medium bowl and whisk vigorously until light and frothy.  Melt the butter in a medium nonstick skillet over medium heat.  Add the eggs and let them set a little to cook, about 1 minutes.  Scoot them back and forth every now and then with a heat-proof spatula until they are just cooked into large curds, about 3 minutes.

Remove from the heat, add 2 T of the cream cheese, and stir with the spatula.  Add the herbs, green onion, the remaining T of cream cheese, and season with salt.  Stir until the cheese just melts and the eggs are just beyond runny and still pale.  Season with pepper.  Serve hot with English muffins.

Serves 2.

VERDICT:  Good!  We were able to make this with what we had on hand.  It didn't take as long to cook as indicated.  Keep.