Herb Cream Cheese Scrambled Eggs

A scrambled egg recipe taught to me by the lovely Lynn from Satsuma Press - herby cream cheese is the last-second finish that make these eggs simple but special.

Herb Cream Cheese Scrambled Eggs

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.

Herb Cream Cheese Scrambled Eggs

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...

Herb Cream Cheese Scrambled Eggs

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

Give this a try! Other favorite egg recipes include: deviled eggs, egg salad sandwich, this frittata, and pickled turmeric eggs. If you're looking for other brunchy breakfast recipes don't miss this healthy granola, or these waffles, these homemade cinnamon rolls, a loaded frittata, a classic pancake recipe, tofu scramble, Herb Cream Cheese Scrambled Eggs, and the baked oatmeal is always popular.

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Herb Cream Cheese Scrambled Eggs

As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentioned Nancy's cream cheese is cultured, nice, and spreadable.

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

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Gorgeous. Some slow roasted tomatoes on the side and a big mug of tea and I'd be in heaven.

Tori (@eat-tori)

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


Scrambled eggs have become my staple in the mornings....I've been eating them everyday and they're so delish. Great recipe, Heidi. xo

The Healthy Apple

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! :)

Kimberly @ Poor Girl Eats Well

Absolutely delightful. I really love the simplicity of it. I'm a firm believer that eggs are great anytime of day and these sound like a perfect dinner. And don't you just love house guests? I really, really do. It makes my house so much happier.

Zestful Lou

these eggs could be a new sunday morning special! look so yummy can't wait for the weekend!


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

Girl in the pink

yum! i always get a kick out of seeing my name on blogs i read, even if it's not me you're talking about!

lynn @ the actor's diet

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!


This sounds wonderful, I'm going to try it tonight! As far as leftover cream cheese goes, I once found a recipe (I cannot remember where...was it here?) for baked gnocchi with cream cheese, tomato sauce and spinach. You just broil it in a casserole dish in the oven for a few minutes.


This recipe is very good and creamy. Nice way to have eggs with a whole grain bread.

Laura @ SweetSavoryPlanet

Oh dear me, that looks so delish!


Oh my heavens of the stars, YES. This is my kinda meal. Cheesy and eggy. All the way, baby.

Bev Weidner

I love the idea of herbed cream cheese--you're right, simple but special. I have all the herbs you listed planted in pots around my deck--this will be great!


The perfect recipe for a lazy Sunday morning. By the way, I checked out Lynn's website and her work is amazing - so elegant and simple (kind of like this recipe) :)


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? :)

Heather (Heather's Dish)

Wow - looks and sounds delicious! Saved and trying it out asap... Thanks! xoxo from Trinidad

Corey @ Learning Patience

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.


Delicious - perfect breakfast! Herbs make everything better :)

Alissa @ Not Just Apples

Heaven on a plate. Thanks for sharing!!!

Annie D @ Annie's Simple Life

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