Company Scrambled Eggs

Step 1: Combine the cream cheese, Montrachet goat cheese, and one of the eggs in a food processor fitted with the steel knife or in a blender. Blend well. Add one more egg and blend. Transfer to a medium mixing bowl and whisk together the cream cheese mixture and the remaining six eggs. Whisk in the mayonnaise, cayenne, nutmeg, basil, and chives.

Step 2: Warm a 10-inch nonstick skillet over medium heat. Hold the pan away from the stove and spray with nonstick cooking spray. Add the butter to the pan and return to the heat. Tilt to spread melted butter over the bottom of the pan. Add the shallots and salt and sauté briefly. Pour in the egg mixture and let stand on medium heat about 30 seconds. Remove the pan from the heat, let stand 1 minute, then gently scrape the curds from sides and bottom.

Step 3: Return the pan to the heat. After about 1 minute, repeat the procedure. Continue until the eggs are cooked almost to your liking. They will continue to cook after they are removed from the heat. Spoon the eggs into the middle of a warm serving platter, surround with broiled tomatoes (if desired, recipe link: https://www.recipezazz.com/recipe/broiled-tomato-slices-43699) and garnish with basil sprigs. Serve immediately.

NOTE: Allowing the eggs to stand and puff before gently pushing the curds to one side produces large, soft curds. Removing the eggs from the heat while moist prevents overcooking because they will continue to cook and dry in the hot pan.