Reviewed: Sep. 11, 2009

This was absolutely wonderful, but I gave this only one star. It's so packed with cholesterol, calories, salt and fats, that on a regular basis this tasty dish will kill you. Beware

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RICKA

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Reviewed: Jul. 9, 2009

I was a little afraid of cream cheese in scrambled eggs, but I really liked the final product. The eggs had just enough curry flavor and overall were very good. I served them with herb twists.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Jun. 24, 2009

Tried this tonight (I love breakfast for dinner!), as I had some cream cheese to use up, and I am impressed! I didn't use curry (allergic), and added a tiny bit of ham which I needed to use up as well, and it was all very satisfying!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2009

Very nice eggs. Bf didn't even know there was mustard in them and he liked them. I don't have shallots--another thing bf doesn't like--so I subbed garlic. Worked well. I served with sausage and toast. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jan. 30, 2009

Delicious! All I did differently was add a sliced green onion; I might also try a little cilantro next time. I had seen other cream cheese scrambled egg recipes (which called for 1 oz. cream cheese per 2 eggs, instead of 1 oz. per 1 eggs as in this recipe) and worried that this recipe had too much, but it was perfect! People that prefer their scrambled eggs very dry and stiff might find this recipe calls for too much cream cheese, but what do they know?!!

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