herbed cream cheese scrambled eggs
(2 ratings)
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.
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(2 ratings)
yield
2 serving(s)
prep time
5 Min
cook time
5 Min
method
Stove Top
Ingredients For herbed cream cheese scrambled eggs
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4 ozcream cheese, room temperature (can use low fat)
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2 Tbspchopped herbs - equal parts thyme, tarragon, oregano
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3green onions, with greens, chopped
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1 1/2 Tbspchopped chives
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fine grain sea salt and freshly ground pepper
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1 1/2 tspunsalted butter
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2eggs, well whisked
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toast, for serving optional
How To Make herbed cream cheese scrambled eggs
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1Place 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.
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2Melt 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.
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3Remove 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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