Scrambled Eggs with Cream Cheese and Chives
Today’s post is a delicious recipe for an easy egg dish that I turn to for special occasions. Scrambled eggs are always super simple to make and we eat them a lot, but these scrambled eggs have been jazzed up with a couple of ingredients. I love serving these with coffee cake such as these yummy ones here and here. This egg dish is also wonderful for a brunch meal and does not take long to whip up. Scrambled eggs with cream cheese and chives are also perfect for a holiday breakfast such as Christmas.
One of the things I like about this recipe is that it uses fresh chives which I grow in our garden. Chives are easy to grow and are delicately flavorful with their light onion taste. The flowers are also edible and can be put into salads. You can also use the chive blossoms to make a pretty pink vinegar for salad dressings. That recipe is here. Any recipes that use garden herbs I keep in rotation especially during the Spring when herbs have new growth and are most flavorful.
Scrambled Eggs with Cream Cheese and Chives
Makes 4-6 servings
This recipe is easily altered to suit tastes if you want a bit more cream cheese or salt or pepper. Make sure to use fresh chives though!
1 dozen eggs
4 oz. soft cream cheese cut into small cubes
1 tbsp. of freshly snipped chives
A pinch of salt
- Start by putting the cream cheese in a large microwavable bowl and microwave for 30 seconds. The cream cheese should be soft and melty.
- Next, whisk 1 egg in cream cheese until well-combined and smooth.
- Begin whisking other eggs in one at a time until all eggs are incorporated and you have a smooth, thick egg mixture.
- Finally, whisk in pinch of salt.
- After this lightly grease large sauté pan and heat to medium high and pour in egg mixture.
- Keep cooking and stirring occasionally until eggs are done (approximately 5-7 minutes).
- Remove from heat and serve with freshly snipped chives on top. Enjoy!
