Reviewed: Aug. 8, 2011

Surprisingly good! Serve alongside some cold poached salmon, a FRESH fruit cup (peaches!), and a special toast or muffin and you'll think you woke up at a Bed & Breakfast! Using a Teflon pan will help you get the eggs out of the pan. I also liked substituing sharp Cheddar for the Mozzarella and adding a dash of garlic powder as someone suggested. Another idea I like... is topping my sunnyside-up eggs with a few small basil leaves a minute or so before they're done... adds color and spice to them!!

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8 users found this review helpful

Reviewer:

kkcooks

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Aug. 8, 2011

These are simply fabulous eggs.....love them, love them, love them. All 3 kids (11,8 & 4) enjoyed them too. I'm sure hubby will devour them :) I was all out of basil so I used diced green onion instead and they still turned out wonderfully. I needed a new egg recipe for my low carb way of eating and this is perfect. Thanks so much for sharing.

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9 users found this review helpful

Reviewer:

thmpsn_gwn

Reviewed: Aug. 8, 2011

Wow - these really are "Creamy and Cheesy"! I would have never thought to use sour cream in scrambled eggs before, but it was a nice change. I added a little garlic and used a combination of mozzarella and Parmesan cheeses. I also added some cherry tomatoes for some additional color and flavor. Plus what goes better with fresh basil than fresh tomatoes? This was great for breakfast with a side of whole grain toast and OJ!

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30 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Aug. 8, 2011

The recipe was very good but I thought it lacked a bit of flavor. Next time I will add some powdered garlic and maybe seasoning salt instead of salt.

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2 users found this review helpful

Reviewer:

Joan

Cooking Level: Intermediate

Living In: Garfield, Minnesota, USA

Reviewed: Aug. 7, 2011

Try using ricotta cheese in your scrambled eggs. Whole milk of course. It makes them light and fluffy. They almost puff up as your cooking them.

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1 user found this review helpful

Reviewer:

clairemail3

Reviewed: Aug. 7, 2011

These are FANTASTIC!!! I love eggs...and this puts a great spin on old conventional eggs!!

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1 user found this review helpful

Reviewer:

bbenedict

Reviewed: Aug. 7, 2011

Very good. I have often added cream chesse and salmon to my eggs with some dill also very tastey

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2 users found this review helpful

Reviewer:

Mary W Bruder

Home Town: Washington, D.C., USA

Reviewed: Aug. 7, 2011

I just made this for my family for breakfast. They really liked it. This is a keeper recipe.

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4 users found this review helpful

Reviewer:

brunkta

Cooking Level: Intermediate

Reviewed: Aug. 7, 2011

Fixed this for breakfast today. It's the only way I will eat scrambled eggs from now on. I used a dry Italian blend of herbs. About 1/8 of a teaspoon. Mexican 4 cheese blend and added a little onion powder. I used very little salt as I am afraid of over salting things. I don't think it needs salt at all. I'm a salt lover, but I'm trying to be a good girl and cut back on it as much as possible. This is a winner. Thank you for this awesome recipe.

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3 users found this review helpful