I have an herb garden just outside the kitchen door. Although I have to bring the rosemary in, the chives can be picked for most of the winter months, assuming we don't get a lot of snow. Throw those babies into some eggs with cut up cream cheese and breakfast becomes a gourmet meal!
I bring my big chive pot in to the dining room (not quite as cold as outside) and IF I remember to water it, I have fresh chives most of the winter. The garlic chives just get covered with snow until they come back in spring. I have a couple other patches of regular chives that shiver through til spring. The sage is still there for me for my Christmas stuffing.
Cream cheese? In eggs? How much?
Cream cheese eggs are my go-to breakfast. For 4 eggs (2 people), a measured tablespoon or so of cream cheese. Put the cream cheese in a soup cup, finely cut several spears of rosemary (we have it in a pot outside all year round), 'dust' the cream cheese with the rosemary, cover with saran wrap and set by the microwave. Beat eggs with fork and hold in small bowl. While guests are on starters, microwave the covered cream cheese 20 sec to soften. Make sure its covered with saran or it will explode and make a mess. While hot, spoon cream cheese into the eggs and beat till bits are distributed throughout the beaten egg. Then scramble the egg mixture in butter till the curds are still soft but done. I serve with sausage, grilled home fries and toast. Everything cooks while guests are on their fruit starters.
