2 tablespoon Butter
1/2 cup shallots (finely chopped)
1/3 cup Whipping cream
3 ounce Cream cheese (cut into small pieces)
Parsley (chopped, optional)
In a large frying pan, melt butter over low heat. Add shallots and stir until limp. Add the cream and cream cheese; stir until the cream cheese melts. In a bowl, lighty beat the eggs with salt and pepper to taste. Pour the egg mixture into the pan, gently stirring to blend with the cream mixture. Cook just until the egs are softly set. Sprinkle eggs with parsley.