Herb Cream Cheese Scrambled Eggs

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.

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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Comments

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 HS: Fingers crossed Kasey :) I think we peaked at 63F at my house today. Ready for some real summer.

The eggs look good, but WHERE did you get that gorgeous bread?
HS: One word: Tartine

Patsy

Sounds delicious! I concur - jiggly whites are disgusting. I always love coming across new recipes for eggs - they're my favorite for breakfast, but I tire of the same thing over and over. Thank you!

Heidi: Do you think Neufchatel is truly a good substitute for cream cheese? Or is there something lost in the trade. I've been buying it for so long, I'm not sure how they really compare.

Rachel

We grew up on chive-cream cheese eggs as our tradition made by my dad every Christmas morning (and some other choice days of the year)! So glad to see other people get to experience the happiness, too :) Thanks.

Nannygoat

Love your site! I have been using cream cheese and herbs in scrambled eggs for years and it raises them to the sublime. Even plain, the eggs have a smooth, creamy quality. Thanks for highlighting this gem of breakfast!!

Karen

pure yumminess... and i can only imagine herbed goat cheese being just as (or more ) delicious and savory : )

holy yum ... I would skip cream cheese and add ricotta ...

Janete

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

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.

Duff

Hi Heidi, 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.

Beverlyjane

Perfect timing for a great idea! I made this for lunch (had some herb and garlic cream cheese waiting to be used up!) and it was yummy.

We are definitely having this for dinner tonight!! Thanks for the recipe.

HC

I have a version of this every morning with egg whites and a wedge of herb flavored Laughing Cow creamed cheese. Super easy and I can pop it into the microwave for breakfast on the go.

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

Erika

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

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

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!

Maia

I love your term "simple-special." This is exactly what I look for in a dish -- doesn't have to be complicated to be delicious! I bet this tastes amazing.

Yummy - Going to make these for sure !!

Anonymous

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