Herb Cream Cheese Scrambled Eggs Recipe

By neysa

Ingredients

• equal parts thyme, tarragon, oregano 6 green onions, with greens, chopped 1/3 cup (big handful) chopped chives fine grain sea salt and freshly ground pepper 1 tablespoon unsalted butter 3 eggs, well whisked plenty of toast, for serving

Details

Servings 2
Preparation time 5mins
Cooking time 10mins
Adapted from 101cookbooks.com

Preparation

Step 1

Lillet Buttermilk Shakes

. So, we crossed the bridge (not long after sunrise) last Sunday morning, to beat the crowds. Conversations so early in the morning are always a bit hazy in my memory, but I know we talked about lots of things, including eggs. A subject, it turns out, we have similar opinions on. For example - poached eggs are good, but jiggly whites are just gross. Lynn mentioned she does a scramble where she adds a couple dollops of special, super-herby cream cheese to finish the eggs. Now, this was an idea that had never occurred to me. In fact, I can't actually remember the last time I bought cream cheese. They sounded incredible - the sort of thing I think of as

- simple technique with a special twist. Lynn was a good sport, and let me shoot her while she showed me the ropes. Here's how you make them...

One thing before we get to the recipe - you're going have plenty of leftover cream cheese, and it'll last a good week or so in your refrigerator. Other ways you can use it - slathered on toast and crackers. Lynn suggested layering it throughout a breakfast strata, or adding dollops to the top of a frittata. You can toss some into a bowl of hot pasta along with some chopped spinach. Or top a bowl of roasted tomato soup with a dollop. Or smeared on one of these

3 eggs, well whisked

Place the cream cheese in a medium 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.

Melt the butter in a 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. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) 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 on the side.

The bread you should make right this minute - yeast-based, farm-style, made from rolled oats and a blend of all-purpose and whole wheat flours.

I'd make this if only to have the excuse to spread the leftover herbed cream cheese on everything! :D Thanks for sharing this "simple-special" recipe!

heather @ chiknpastry

Super yum! I would add some avocado, and jalapeno for extra indulgence. It's so nice to be surrounded by those you love!!!!!!!

What a great way to make scrambled eggs, so creamy and delicious.

I've never had cream cheese mixed into eggs - but it sounds delicious... especially this gorgeous green herb-speckled cream cheese!

Delicious - perfect breakfast! Herbs make everything better :)

Great idea. Cream cheese is not something I typically buy...once in a while to add to desserts. I like the savory aspect of this and adding it to eggs sounds like it would make them creamy. Thanks for sharing.

Heather (Heather's Dish)

i've always heard of adding cream cheese to eggs but haven't done it myself. I think that needs to change, don't you? :)

Nancy's Cream Cheese is fabulous! I've never heard of a recipe like this, but eggs are one of my favorite foods and adding herbed cream cheese sounds too perfect. And leftover herbed cream cheese? Definitely not a problem!

Mmm Im bookmarking this to make for my husband this weekend... Or maybe I'll just make it now, for myself. ;)

And don't you just love house guests? I really, really do. It makes my house so much happier.

Looks fantastic, Heidi! I've done something similar with a tofu scramble and an herbed cream cheese mixture and it was amazing. Can't wait to try this one! :)

I make breakfast most Sunday mornings. I cannot wait to try this. It sounds wonderful and easy.

Yummy - Going to make these for sure !!

My mom used to do this! Except it was herbed philidelphia cream cheese and she would smear it on the plate before putting the hot eggs on top, instead of mixing it in. It would get so gooey and melty. This looks like a great updated version of one of my childhood favorites!

I make a similar "recipe" to this, except use mascarpone and herbs. decadent!

Those look so good! I love the "simple-special" dishes or techniques, they always make the best food :D

Also Greek Yogurt is a great addition to eggs. It just makes them nice and fluffy!! I LOVE eggs!

Thanks for sharing all your lovely friends and receipes with us. This is one I have been doing for years and I never thought to pass it on to anyone :-) I always love playing in the kitchen so this was an early on playtime. Have fun with it exactly as made only pour it over any type of noodles. Pretty and makes a great lunch with the leftovers.

Great idea. And, about cream cheese...try putting some outrageously good home-made chutney on, or in it...on a perfect cracker.....yum! There are some really good cream cheese makers-like Cowgirll and their Fromage Blanc.

Always looking for new ways to mix up brekkie. This looks delicious and easy, thanks!!

I would skip cream cheese and add ricotta ...

I have never tried adding cream cheese to my eggs, but I am sold Heidi. I feel like summer is fleeting, but at least the real San Francisco summer is just around the corner ;) xx

Cream cheese and lox are another wonderful addition to scrambled eggs. Throw in some red onion for a little bite.

Nice recipe! I came up with cream cheese scramble myself a few years ago. I just mix small pieces of low-fat neufchatel into beaten eggs with a little tap water and cook in a Sonoma-Williams frittata skillet. Another twist is to combine the cream cheese with my other favorite scrambled egg add-in: Cabot's seriously sharp cheddar.

Our dad used to make scrambled eggs with cream cheese, sauteed onions, dill, and smoked salmon for us on Sunday mornings close to 50 years ago. He also made "black" eggs which had cream cheese and lots of dried oregano and sometimes tomato. I can't imagine life before cream cheese in eggs ! Now I make scrambled egg whites with light cream cheese, salsa, and fresh salad greens or baby spinach, all tossed and scrambled together-Yummy!

I worked at a restaurant and their two specialites were the cream cheese in omelets and avocado cream cheese sandwiches, both which flew out the door. really you do not have to take the extra step of mashing the cream cheese with the herbs...just toss in the herbs and green onion then plop in the cream cheese into the egg mixture. the herb cream cheese is great for hors with crackers or little rounds of baguette. I used that for catering a lot. it is also a good spread for cheese sandwiches layering multiple types of hard cheese like swiss or gouda and broiled. the same method works for soft goat cheese or combo cream cheese and goat cheese, which goat cheese haters adore.

Goat cheese might be nice in place of cream cheese?

I love herbed cream cheese and always get it on my bagels out, but I've never thought to make it before (or realized quite how simple it was). Thanks for the idea!

I still make the coconut cupcakes from your post at least once a month so I have plenty of cream cheese on hand. You can freeze cream cheese too. The idea of using the left over in tomato soup is a good one. But, today, we'll try this scrambled egg recipe.

Though I've never added the fresh herbs in such a manner, my mother made scrambled eggs with cream cheese when we were children and it is still a breakfast favorite in my house! What beautiful photos, Heidi. Loving super natural every day. I did find a basil popcorn recipe that might compete with your lovely mustard popcorn recipe:-)

Heather @ Get Healthy with Heather

I make homemade fromage blanc (go to cheesemaking.com for cultures and recipes). That would be great in these!

I make something very similar but use chevre, it's delicious.

I'm in complete agreement with you and Lynn on eggs, runny whites are out and poached eggs and this scramble are in. I rarely stock cream cheese in the fridge, but after reading this recipe, I'm adding it to my list.

I think it would be worth it to make the eggs just to have the leftover cheese to put on pasta!

M-m-m-m sounds great! We do a scramble using Philly Cream Cheese Spread with veggies (or onion and chives), some chopped tomato -- salt and pepper -- sometimes adding herbs. Eggs cook most of the way then the cheese (couple of spoon fulls) and tomato & herbs.

I'm always looking for new ways to make scrambled eggs. This looks awesome!

My best friend's mom, who is Indian, used to make a similar dish with chives, green onions and freshly-ground toasted coriander seeds -- it was sublime. And the leftover cream cheese is perfect for a warm bagel sandwich the next day!

Heather

Heather

Heather

I'm trying to stay away from cream cheese and this made it so much harder! This looks amazing! This might have to be my Sunday morning meal from now on :) I love adding cream to my eggs, it makes them so soft and creamy!

Mike @ How To Make A Smoothie At Home

http://www.howtomakeasmoothieathome.com/fruit-vegetable-morning-smoothie/

Such a simple twist to an everyday dish and yet it is so clear that this single addition makes a monumental difference, creating a newness out of the old. Love it!

Great recipe. I actually never thought of adding cream cheese to my eggs

The cream cheese is such a good idea! I think that makes the recipe!

Oh my goodness! I'm crazy for scrambled eggs and this one looks delish, I might try this recipe too if you don't mind. You make great pictures by the way. :)

Man, when I read this recipe I could not wait to try it...it sounded soooo delicious. But after making it (I followed the instructions to the "T" and double checked after to make sure I didn't make a serious boo boo), my husband and I came to the determination that this was a bad recipe. I think it was a marvelous idea, sounded excellent, but I was majorly let down. First time ever from a recipe on this site which I deeply regard for fine cooking recipes. I think the only problem with it was the cold herbs and onions mixed into the cream cheese. I used all fresh ingredients from our garden but they were too crunchy in contrast to the eggs and cheese. I think I will make it again though, however I will sautee the herbs in a small amount of olive oil and then mix in with the cream cheese. I certainly thought the recipe had a lot of potential and as I said earlier, it sounded marvelous. Just my opinion, I'm sure there were many who completely enjoyed.

I just discovered how good this can be. But I take a short cut and add 1T. Boursin Garlic and Herb cheese, or their Shallot and Chive flavor. One of the few special cheeses I keep around for such sauces and purposes.

Thanks for this idea! Love eggs, but this combo was new to me. I tried it this morning with what I had on hand... basil, oregano, and lemon thyme, green onions and cream cheese thawed from the freezer, which was more grainy like ricotta. Even so I loved it! I've got house guests coming next week, and I'm going to do this garnished with your roasted cherry tomatoes (I'm totally addicted to those!) and a little bed of baby spinach. I hope they enjoy as much as I will!

Thanks for the recipe, Heidi! I made this dish shortly after reading the post. It was a nice twist on a traditional omlette -- fresh and simple. I used fat free cream cheese to lighten up a bit. Could basil replace one of the herbs? I used your suggested combination this time-- delish!

Lillet Buttermilk Shakes

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