Herb Cream Cheese Scrambled Eggs Recipes

CREAM CHEESE SCRAMBLED EGGS

Steps:

• In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon. , In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set.

SCRAMBLED EGGS WITH MIXED HERBS

Steps:

• Whisk together eggs, 1 teaspoon water, and coarse salt in a bowl. Heat a small nonstick skillet over medium-high. Swirl in butter and heat until foamy. Add egg mixture and cook, using a heatproof flexible spatula to push eggs toward center of pan to form large, soft curds, about 30 seconds.
• While eggs are still slightly runny, remove from heat and stir in herbs. Sprinkle with flaky salt and serve, with baguette and chives.

PERFECT SCRAMBLED EGGS

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.

HERB CREAM CHEESE SCRAMBLED EGGS

Steps:

• Beat the eggs and milk in a bowl and add black pepper.
• Heat olive oil spread in a frying pan and add egg mixture.
• Sir constantly until egg is set but still soft.
• Remove pan from heat and stir in cream cheese, herbs and pepper.
• Serve on the toasted bread.

VELVET SCRAMBLED EGGS WITH FRESH HERBS

Steps:

• In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
• Toss the green salad with the vinaigrette and serve.

SCRAMBLED EGGS WITH CREAM CHEESE

Steps:

• Melt butter in large skillet over medium heat. Meanwhile, beat eggs, cream cheese and Miracle Whip with wire whisk until well blended. Add to skillet.
• Cook until eggs begin to set, stirring occasionally. Top with Kosher salt and pepper.
• For a brunch wrap, top a flour tortilla with spring lettuce mix, 1/4 cup scrambled eggs and gorgonzola cheese (or cheese of your choice). Serve warm.

CREAMY SCRAMBLED EGGS WITH HERBS

Steps:

• Beat eggs in large bowl to blend. Beat in next 6 ingredients. Season with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add egg mixture and stir until eggs are scrambled, about 4 minutes. Serve immediately.