One of the joys of staying at a Maryland Bed and Breakfast is the wonderful food you can look forward to in the morning. Here is a recipe shared with you from Danielle Hanscom, innkeeper at the Brampton Bed and Breakfast Inn in Chestertown.

Herbed Scrambled Eggs

This is a versatile and delicious breakfast dish that can be adapted to what is in season. It holds up well in a 180 degree oven or a chafing dish on a buffet. This recipe can be easily doubled.
For a simple breakfast I’ll use a mixture of just parsley or parsley and lovage and serve it with a side of smoked bacon.
To dress it up I’ll use just dill and add ribbons of smoked salmon on top.
For a summer breakfast I’ll use basil and serve it with a side of roasted grape tomatoes.
For a breakfast with an exotic twist add 1 tablespoon of curry and 1 tablespoon of finely chopped cilantro.

Serves 4

6 large eggs
4 oz. cream cheese
¼ cup light cream
½ tsp. sea salt
freshly ground pepper to taste
1 Tbs. unsalted butter
1  ½ Tbs. fresh herbs such as parsley, basil, tarragon, lovage, dill finely minced

In a small glass bowl microwave cream cheese for 20 seconds. You want the cream cheese to be very soft.

In a large bowl whisk together eggs, light cream, salt, pepper and one tablespoon of herbs.
Add cream cheese and stir together. It doesn’t need to be totally incorporated.

In a large frying pan heat butter over medium heat until it foams.  Stir in eggs and cook until small curds form. Approx. 7 min. Be careful not to let it brown.
Divide amongst 4 plates and sprinkle with the rest of the fresh herbs.
If it goes on a buffet I’ll put it in a chafing dish and sprinkle with the rest of the herbs.
Herbed Scrambled Eggs

This is a versatile and delicious breakfast dish that can be adapted to what is in season. It holds up well in a 180 degree oven or a chafing dish on a buffet. This recipe can be easily doubled.
For a simple breakfast I’ll use a mixture of just parsley or parsley and lovage and serve it with a side of smoked bacon.
To dress it up I’ll use just dill and add ribbons of smoked salmon on top.
For a summer breakfast I’ll use basil and serve it with a side of roasted grape tomatoes.
For a breakfast with an exotic twist add 1 tablespoon of curry and 1 tablespoon of finely chopped cilantro.

Serves 4

6 large eggs
4 oz. cream cheese
¼ cup light cream
½ tsp. sea salt
freshly ground pepper to taste
1 Tbs. unsalted butter
1  ½ Tbs. fresh herbs such as parsley, basil, tarragon, lovage, dill finely minced

In a small glass bowl microwave cream cheese for 20 seconds. You want the cream cheese to be very soft.

In a large bowl whisk together eggs, light cream, salt, pepper and one tablespoon of herbs.
Add cream cheese and stir together. It doesn’t need to be totally incorporated.

In a large frying pan heat butter over medium heat until it foams.  Stir in eggs and cook until small curds form. Approx. 7 min. Be careful not to let it brown.
Divide amongst 4 plates and sprinkle with the rest of the fresh herbs.
If it goes on a buffet I’ll put it in a chafing dish and sprinkle with the rest of the herbs.