Scrambled Eggs with Cream Cheese

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

Scrambled Eggs with Cream Cheese

Lynn Russell taught me to make her favorite scrambled eggs when she came to stay with us in San Francisco. They're beautifully luxe, herb-flecked scrambled eggs with cream cheese. Perfect for weekend brunch. Lynn is a fantastic cook, but I didn't connect with her though cooking. It was through her letterpress work. I loved her clean, understated designs, and found her writing about her work and son inspiring.

Scrambled eggs made with cream cheese on a plate with sourdough toast

Scrambled Eggs with Cream Cheese: The Inspiration

We did a bunch of stuff while she was in SF. Her visit happened to coincide with the Alameda Flea market. We crossed the bridge not long after sunrise to beat the crowds. Conversation on the drive over covered a range of things, and one of the things we covered was cooking -- specifically eggs.  For example, poached eggs are good, but jiggly whites are just gross. Lynn mentioned she does a scramble where she adds dollops of a special, super-herby cream cheese to finish the eggs. This was an idea that hadn't occurred to me. They sounded incredible. The sort of thing I think of as simple-special - a simple technique with a special twist. Lynn was a good sport, and let me photograph her while she showed me how to make them.

Smashing herbs into cream cheese with a fork

The Special Ingredient: Cream Cheese with Herbs

The thing that makes these scrambled eggs special is cream cheese made with lots of herbs, scallions, chives and the like. You mash them into a brick of cream cheese and then use this component for a wonderful flavor packed finish to your eggs.  You’ll likely have quite a bit left over, and that is fantastic. Here’s a list of ways to use it.

Pouring eggs into a buttered skillet to make scrambled eggs

Variations on Scrambled Eggs with Cream Cheese

There are some great ways to take this general idea and add your own twist. Here are a few suggestions from the comments.

  • Boursin Shortcut: A number of people love this. “…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.”
  • Debra: 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.
  • Under Swirl It!: Maia says: “My mom used to do this! Except it was herbed Philadelphia 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.”
  • Coriander: M @ V. Gourmet noted: “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.”

Scrambled eggs made with cream cheese on a plate with sourdough toast

I hope you love these special scrambled eggs as much as we have over the years. It goes to show, one of the best ways to find great recipes is to chat about it with friends!

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Scrambled Eggs with Cream Cheese

5 from 1 vote

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.

Ingredients
  • 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 good sourdough toast, for serving
Instructions
  1. 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.
  2. 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.
  3. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Notes

Serves 2, feel free to scale up with more eggs if you have more people to feed.

Serves
2
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Comments

Heidi, what skillet / pans do you use and recommend?

Jenna

    Hi Jenna - my favorite pan/skillet right now is a well-used carbon steel pan. It takes a bit of time to get is seasoned (similar to cast iron), but it's much lighter. They also work on my (new) induction range now, which is a bonus. Something along the lines of the deBuyer Minral B Carbon Steel line. And then I use enameled cast iron for big stews and soups that can go from stovetop to oven.

    Heidi Swanson

This looks wonderful! I've got to try this with some shredded zucchini and diced sweet onion.

Kelsie

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!

Anna

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!

Debra

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.

Buttoni

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.

Katie

Oh dear, farmer's market had zilch of the fresh herbs on the list.... same for the grocery store. What gives? I'm going to dare and try this with dried herbs and fresh green onion (no chives!) and let you know how it works out.

Jessi White

It looks really great..I wonder if you could substitute the cream cheese for maybe Greek feta Cheese, would that work I wonder? Hmm, I'm going to give it a go!

Foods to Slow Aging

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. :)

Loco Foodie

Wow that is one delicious delight! I will have to try making one on a weekend. Thanks

Daniel Chia

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

Nyssa

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

Tal

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!

Val

This sounds wonderful. Reminds me of an omelette I had in Toronto!! :)

Ellie

I made these for dinner this week along with an herloom tomato salad - so good! Thank you for inspiring such wonderful food!

Kyle

Oh man I can't wait to try this - looks amazing

Adam

nice recipe .. sounds so delicious ..

stampedconcrete

this looks fantastic!

betty

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!

Christina

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