Creamy Scrambled Eggs with Spinach

• 8 large eggs
• 1 teaspoon chopped fresh tarragon or 1/4 teaspoon dried tarragon, crumbled
• 1 tablespoon unsalted butter
• 3/4 lb baby spinach, coarsely chopped
• 2 oz cold cream cheese, cut into 1/2-inch cubes

1. Whisk together eggs and tarragon in a bowl and season with salt and pepper.
2. Melt butter in a 12-inch nonstick skillet over moderate heat, then cook spinach, stirring occasionally, until just wilted.
3. Add egg mixture and cream cheese and cook, stirring slowly, until eggs are just set, about 3 minutes.

eggs, tarragon, unsalted butter, baby spinach, cold cream cheese

Taken from www.epicurious.com/recipes/food/views/creamy-scrambled-eggs-with-spinach-107975 (may not work)