I’ve tried them with small cubes of cream cheese. Not bad …
Cream cheese or Chèvre are my go-to’s. If I can find the one w/ truffles, even better.
And scrambled eggs with a slice of American cheese tossed in is a childhood essential. For a while it was the only way my mother could get me to eat yolks.
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There once was a magazine called Apartment Life. It published recipes. One was for scrambled eggs with cream cheese and chives - I remember that that was how I was introduced to it. Now, excuse me while I hunt down my hip flask of Geritol.
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The addition of chive/green onions is a plus for almost any food. If there’s some high fat dairy in there, so much the better. 
Now you’ll excuse me, my cardiologist is having a conniption.
Omurice is easy enough with a little twist: Don’t make a folded omelet at all. Instead just cook the bottom. Same net effect minus that dramatic and social media friendly slice across the top…
… and back to thread topic: Anyone try the Heston Blumenthal scrambled eggs? (Eggs + a bunch of dairy, very slowly cooked over a bain-marie.) Been on my “some day soon when I have an hour to kill” list for a few years now…
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Don’t tell mine1
