Luxury Scrambled Eggs
"These eggs are wonderful. The cream cheese really provides a richness that makes them special. Slightly adapted from a recipe by Shellagh Connelly, as I like my eggs even more luxurious. :-)"
photo by Peter J
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
3-4
ingredients
- 1 large scallion, thinly sliced
- 1⁄2 tablespoon tightly packed curly fresh parsley leaves, chopped
- 1⁄2 tablespoon tightly packed fresh basil or 1/2 tablespoon tarragon leaf, chopped
- 6 large eggs
- 2 tablespoons heavy cream
- 4 ounces cream cheese, cut into about 3/4-inch pieces
- salt & freshly ground black pepper, as needed
- 2 tablespoons butter
- fresh chives, minced
directions
- Combine the chopped herbs. In a medium bowl use a fork to loosely combine the eggs and cream. Stir in cream cheese, the herbs, and a little salt and pepper. Eggs do not have to be completely uniform.
- In a 10-inch heavy non-stick skillet melt the butter over medium heat. Add the eggs and stir with a spatula for a few seconds.
- Lower heat to medium low and keep stirring, scraping up any egg sticking to the pan, for 3 minutes, or until large curds form. Eggs can be served almost wet, moist yet approaching firm (my preference), or quite firm.
- Serving suggestion: Serve hot, maybe with a salad of tart greens and orange sections for contrast.
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Reviews
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Really good! I served this on top of fresh sliced tomatoes...YUM! I think I will serve this with some whole wheat toast next time and some sliced fruit. -
What a great way to start the day! We couldn't get enough of these tender, delicious eggs! Along with some whole wheat toast and sausage patties it was a great breakfast, and DH and I will share a plate of these again soon. Thanks! -
I made this using fresh parsley and dried basil. The eggs turned out wonderfully creamy and rich tasting.
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Great way to start the day! I substituted plain yoghurt for the cream and served over toast with a slice of pineapple. A tart fruit goes really well with it to offset the richness along with a nice brewed coffee.
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Amazing! These really lived up to the hype. Next time I'll add some fresh diced tomato and use light cream cheese to cut down on the guilt factor. But if you have in induldge in something fattening - this is a great, great recipe!
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Tweaks
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Great way to start the day! I substituted plain yoghurt for the cream and served over toast with a slice of pineapple. A tart fruit goes really well with it to offset the richness along with a nice brewed coffee.
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I never thought I'd use the word "luxurious" to describe scrambled eggs, but I've got to admit, these are pretty close! I've added cream cheese to my eggs in the past, but never in combination with just herbs, and never tarragon. I used italian parsley, scallion and dried tarragon (about a tsp.) - what a great combination of flavors. I used skim milk in place of the cream, and didn't add the cream cheese until the eggs were just beginning to set (I like to get little globs of melted cream cheese that haven't completely melted into the eggs). This one's a keeper! Thanks! -
These eggs truly are wonderful. So decadent. Made them without and herbs and greens. Instead, I added a pinch of dried oregano. No heavy cream either, just used evaporated milk instead. My son asked for seconds, and I made this at about 9 p.m, only two hours after he had a full dinner. Scrumptious. This will be how scrambled eggs are made in this house from now on. Thank you so much for yet another top notch recipe.
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
