Creamy Scrambled Egg Sandwich 

4 large eggs, scrambled

1/4 teaspoon salt and pepper

2 tablespoon cream cheese

2 teaspoon unsalted butter

4 frozen waffles, toasted

2 slices American cheese

Place 2 teaspoon unsalted butter and the cream cheese in the center of a skillet over medium high heat and melt. Before cooking the eggs, toast the frozen waffles. In a small bowl, beat together the eggs, salt and pepper. Pour the eggs into the skillet and stir constantly in the pan till the eggs begin to cook yet stay creamy. Remove the eggs from the stove top while they are still slightly creamy to avoid over cooking. To assemble the sandwich: add a slice of cheese to two of the hot waffles. Spoon the creamy eggs on top of the cheese and then place the remaining toasted waffles on top. Voila!