The cream cheese and mayonnaise keep these eggs moist while the standing and scraping (as opposed to constant cooking) means they don't overcook. This makes for a special breakfast and a definite difference from ordinary scrambled eggs.
Combine the cream and goat cheese and one of the eggs in a food processor or a blender.
Blend well, then add one more egg and blend again.
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.
Warm a 10-inch (preferrably nonstick) skillet over medium heat.
Hold the pan away from the stove and spray with the cooking spray.
Add the butter to the pan and return to the heat, tilting to spread the butter over the pan.
Add the shallots and salt and sauté briefly.
Pour the egg mixture into the pan and let stand on medium heat about 30 seconds.
Remove the pan from the heat, let stand one minute, then gently scrape the curds from the sides and bottom of the pan.
Return the pan to the heat.
After about one minute, repeat the standing and scraping procedure.
Continue until the eggs are cooked almost to your liking.
They will continue to cook after removed from the heat.
Spoon into the middle of a warmed plate, serve garnished with basil and some nice, hearty toast.
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