Scrambled Eggs with Cream Cheese

I have a list of things to do. It lies next to my computer. Maybe that’s the reason I use mostly iPad nowadays, so I don’t have to look at it. I like to delete points one after another, but sometimes it’s just not a day for it. Like Tomi Ungerer wrote: “Some days are brittle and little, days for small dabble jobs; snacks replace meals, symphonies are unbearable, and even short stories are too long to read. You putter, mutter, have your hair out, clean old paint brushes, sort out rusty nails from the screws, mend broken dishes, kick the dog.” 

When a day is lazy, breakfast is basic, that’s for sure. Scrambled eggs were created for this reason. But as I like new tastes, I’ve decided to connect it with a soy cream cheese and a small handful of chives. 

When your eggs are made just as you like it, turn off the heat, add the cheese and chives paste, mix a bit and live it for a couple of minutes, so it will nicely combine.

Eggs are much more delicate in this form. You can season with pepper and salt as you like 🙂

Enjoy, Marta