Lynn Russell taught me to make her favorite scrambled eggs the other morning, but were a number of things that lead up to that. I would like to think that August is going to disappear into a happy blur of friends, and meals, and walks around San Francisco. We're smack in the middle of a parade of house guests, and it's pretty great. One of my best friends from high school visited first - all the way from Kennett Square, Pennsylvania. Then, a few days later, Lynn dropped into San Francisco to sell her beautiful letterpress stationary. I connected with her a couple years back (through her site) - I loved her clean, understated designs, and I found her writing about her work (and adventures with this little guy) inspiring.
We did a bunch of stuff while she was here. And(!) her visit happened to coincide with the Alameda Flea market. 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-special - 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 quesadillas? You get the idea - it's great on/in/over a whole host of things.
Thanks for being a most excellent houseguest Lynn - come back soon :)! xoxo
Herb Cream Cheese Scrambled Eggs
Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.
8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - 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
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.
Serves 2, feel free to scale up with more eggs if you have more people to feed.
Prep time: 5 minutes - Cook time: 5 minutes