herbed cream cheese scrambled eggs

Name: Herbed Cream Cheese Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Yield: 2
Cuisine: American
Ingredients: 4 ounce(s) cream cheese, room temperature (can use low fat); 2 tablespoon(s) chopped herbs - equal parts thyme, tarragon, oregano; 3 - green onions, with greens, chopped; 1 1/2 tablespoon(s) chopped chives; - fine grain sea salt and freshly ground pepper; 1 1/2 teaspoon(s) unsalted butter; 2 - eggs, well whisked; - toast, for serving optional

(2 ratings)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Perfect breakfast for a relaxed morning. It's quick to make but not something that you'll want to hurry through, it's just too good for that. You might want to swap around the herbs to use whats fresh in the garden, new in the fridge, or for a change in flavor.

(2 ratings)

yield 2 serving(s)

prep time 5 Min

cook time 5 Min

method Stove Top

Ingredients For herbed cream cheese scrambled eggs

4 oz

cream cheese, room temperature (can use low fat)
2 Tbsp

chopped herbs - equal parts thyme, tarragon, oregano
3

green onions, with greens, chopped
1 1/2 Tbsp

chopped chives
fine grain sea salt and freshly ground pepper
1 1/2 tsp

unsalted butter
2

eggs, well whisked
toast, for serving optional

How To Make herbed cream cheese scrambled eggs

1
Place the cream cheese in a bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

2
Melt the butter in a small skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking.
3
Remove from heat, add 2 dollops of the cream cheese to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast, if using, on the side.
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