French Eggs

I recently posted about eggs on my other website http://www.vikkiskitchn.spaces.live.com/ one of the ways I like to have eggs is what I call "French Eggs". What it actually is, is french toast without the toast, but it's darn good and I totally enjoy it when I get a hankering for something different. In fact it was dinner tonight. You can't go wrong with eggs and syrup now can you?
Vikki's French Eggs

Ingredients:

• 2 lg. eggs


• 2 tbsp. heavy cream


• dash or two of cinnamon


• drop or two of sweetzfree


• 1 oz cream cheese, softened and cubed into small pieces


• Dash of salt


• Butter to cook in


• S/F pancake syrup

Method:

1. Whisk together eggs and cream until very frothy and foamy.


2. Add cinnamon, salt and sweetener and whisk again until everything is blended and frothy.


3. Melt a generous pat of butter in a small skillet.


4. When the butter begins to bubble add the eggs. Let heat until just set on the bottom, draw a spatula across the bottom to allow the wet egg to leak to the bottom and add the cream cheese.


5. Let set another minute and scramble gently. Cook until just set and at your desired stage of doneness. I like mine just done where there is no "wetness" but they are not dry either.


6. Spoon on our plate, drizzle a little syrup over them add a slice or two of bacon and rejoice in the fact you were smart enough take up a low carb life style.... wonder what all your low-fat friends are eating right now?