Description
A simple and delightful recipe for creamy scrambled eggs with cream cheese, perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 4 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh chives or dill for garnish (optional)
Instructions
- Begin by cracking the eggs into a large mixing bowl. Add the heavy cream and whisk vigorously until the mixture is light and airy.
- Incorporate the softened cream cheese, whisking until the mixture is creamy and smooth, allowing for a few small lumps for texture.
- Heat the olive oil in a non-stick frying pan over low to medium heat until shimmering.
- Carefully pour the egg mixture into the pan and let it rest undisturbed for about 40 seconds to form a base.
- With a spatula, gently fold the eggs from the edges toward the center, allowing the uncooked eggs to flow to the edges. Continue this process until the eggs are just set but still creamy, which should take around 4-6 minutes.
- Once cooked to your liking, remove the pan from the heat and season generously with salt and pepper.
- Serve hot, adorned with freshly chopped chives or dill if you wish.
Notes
- For added flavor, consider folding in sautéed onions, tomatoes, or zucchini into the egg mixture before cooking.
- For a zesty twist, try adding a sprinkle of smoked paprika or crumbled goat cheese before serving.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 400mg
Keywords: Creamy Scrambled Eggs with Cream Cheese