Philly Scrambled Eggs

• 1-2 tablespoon butter
• 6 - 8 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup fresh mixed herbs, finely chopped
• 4 toasted bagels or muffins
• 125g PHILADELPHIA Spreadable Cream Cheese
• 100g prosciutto, fried until crisp
• 1 red capsicum, roasted and sliced

1. Melt the butter in a saucepan until foaming.
2. Whisk together the eggs, milk and herbs, pour into the pan.
3. Cook gently, stirring over a low heat until the eggs are soft and fluffy.
4. Spread the bagels with Philly*, top with the eggs, proscuitto and capsicum and serve immediately.

butter, eggs, milk, mixed herbs, bagels, philadelphia, crisp, red

Taken from www.kraftrecipes.com/recipes/philly-scrambled-eggs-103358.aspx (may not work)