1: Whisk together the eggs.
2: Add pecorino romano and ground black pepper, whisk again.
3: Incorporate cream cheese and whisk until mixed.
4: Heat ghee in the pan over medium heat.
5: Add the egg mixture to the pan.
6: Scrape the eggs away from the pan with a spatula for about 2 minutes, until fluffy.
7: Remove the eggs from the heat while they look soft and creamy.
8: Serve on toasted sourdough, spread with ghee, and sprinkle with extra pecorino romano and ground black pepper.
