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Rosemary-Cream Cheese Eggs

We’ve adapted some recipes from a delightful little book called Texas Morning Glory: Memorable Breakfast Recipes from Lone Star Bed and Breakfast Inns. The recipes were compiled by Barry Shlachter, the publisher of Cordon Bubba Texas Cuisine, Texas Braggin’ Rights, Tex Mex 101, and several other cookbooks. Barry is a business writer for the Fort Worth Star-Telegram and also writes a weekly beer column.

 

The dishes served at B&Bs tend to be foods that guests probably wouldn’t cook for themselves; however, we think the following recipe is both special and easy to make. So, until your next getaway, try this recipe, and evoke the relaxing, luxurious feeling of a B&B right in your own home.

  • 4 eggs
  • 1/4 c. cream
  • 1 tsp. salt
  • 3 sprigs rosemary, snipped into small pieces
  • 3 T. cream cheese 

Beat eggs, cream, and salt together in a small bowl. Pour mixture into a lightly greased, hot skillet, sprinkle rosemary on top, and scramble until slightly runny. Add cream cheese in dollops, and fold in gently. Garnish with rosemary sprig, if desired, and serve hot.

The proprietor of the Star of Texas Bed and Breakfast in Brownwood offers these tips: For more than two people, simply double or triple the recipe. 4 eggs 1/4 c. cream 1 tsp. salt 3 sprigs rosemary, snipped into small pieces 3 T. cream cheese additional rosemary (optional)

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