Scrambled Eggs with Cream Cheese
Scrambled eggs with cream cheese and chives are creamy, flavorful and perfect for a quick breakfast, brunch or lunch. This easy recipe will be your new favorite way to make eggs!
Servings: 4
Cost: $15
Ingredients
- 8 large eggs
- ¼ teaspoon pepper
- ½ teaspoon herbs de Provence
- 1 tablespoon butter
- ½ teaspoon sea salt
- 2 oz softened cream cheese cut into small cubes
- 1 tablespoon chopped fresh chives
Instructions
- Crack eggs into a large mixing bowl, and whisk lightly
- Add the pepper and herbs de Provence, and whisk until well blended
- Melt butter in a medium skillet over medium heat
- Add egg mixture, and starting from the outer edges of the pan, gently scramble the eggs with a silicone spatula
- Once the eggs start to firm up, after roughly 1 minute of cooking, season with salt
- Continue to gently scramble eggs until just cooked through. Should take about 1-2 minutes
- Reduce heat to low, and add in cream cheese
- Fold cream cheese into egg mixture until evenly combined and the eggs are fully cooked through
- Remove from heat, garnish with chopped chives, and serve immediately
Video
Notes
Adding salt during cooking will result in fluffier eggs.
Cut cream cheese into small cubes to easily mix in to egg mixture and avoid over cooking. Make sure it is softened for easier mixing.
Use a silicone spatula to easily stir, aerate and fold cream cheese into eggs.
Nutrition
Calories: 201kcal | Carbohydrates: 1g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 349mg | Sodium: 192mg | Potassium: 141mg | Sugar: 1g | Vitamin A: 753IU | Calcium: 64mg | Iron: 2mg
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