Re: The Official OOT Cookbook.
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Hmm, okay. I do this by sight, so it's hard to describe quantities. But I'll try.
Blarg's Cream Cheese Eggs
2 tbsp butter or margarine
1/4 bar of Philly Cream Cheese or equivalent
5 eggs
In a small saucepot, drop margarine cut into small bits and let melt over very low heat. Do not let it brown! When melted, add cream cheese cut into thin bits or slices to aid in quick melting. If necessary, tip saucepot on its edge to let cream cheese melt without browning butter. Whisk together eggs in a bowl while waiting. When cream cheese is melted, stir to thoroughly mix with melted butter. Pour whisked eggs into butter and melted cream cheese mixture and mix together rapidly with heat proof spoon. Stir occasionally until scrambled, but not dry, taking care not to let eggs brown.
Serve with toast.
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That sounds awesome. This weekend, I'll be having this.
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