5 eggs
4- 4″ sprigs fresh rosemary
1/2 cup cream
4 Tbsp. cream cheese
salt to taste
Snip the rosemary into a pam sprayed skillet. Wisk the eggs and cream together pour over rosemary, stir constantly to a soft scramble, add cream cheese just to melted & blended in and salt to taste. Do not over cook the eggs. Garnish with rosemary sprigs. I use fresh eggs from my chickens and Rosemary from my garden. Serve with fruit and roll.