Monday, December 26, 2011

Soft scrambled eggs with cream cheese

I eat eggs over easy on toast once or twice each week. It's my favorite quick breakfast.

I gently flip two eggs in my heavy cast iron egg skillet, then set the pair on two pieces of toasted cracked wheat sourdough bread. The toast soaks in the busted yokes. It's better than eating buttered bread.

To complete the breakfast, I add a small glass of orange juice or several slices of cantaloupe. Breakfast is done in less than 10 minutes. It's the perfect breakfast for a weekday morning.

As a big fan of cream cheese, I thought its addition to soft scrambled eggs would enhance their flavor. The process is simple. Cook scrambled eggs to the soft stage -- the point when the eggs are a bit runny.

Off heat, you then work a dollop of your favorite cream cheese blend into the eggs. The cheese softens as it warms and blends with the eggs.

The cream cheese brings out the creaminess of the eggs. The smooth texture and rich flavor brings the eggs alive.


Doubling the cream cheese ingredients lets you use the whole 8-ounce package. Use half of the cream cheese mixture for the recipe and save the remainder in the refrigerator for anther use.

4 ounces cream cheese
1-1/2 tablespoons Parmesan cheese
2 green onions, chopped
1 clove garlic, minced
1 tablespoon chopped cilantro
1 small serano chile, minced
8 large eggs
1/2 teaspoon kosher salt
2 tablespoons butter
8 slices sourdough bread

Bring cream cheese to room temperature. Mix cream cheese, Parmesan cheese, onion, garlic, cilantro and jalapeno chile in small bowl until blended. Seasoned with kosher salt and pepper to taste. Set aside.

Whisk eggs and salt in medium bowl. Melt butter in heavy skillet over medium heat. When foam subsides, add eggs and scramble until eggs are almost cooked but soft. Remove from heat.

Add cream cheese and stir until incorporated. Arrange 2 slices of toast on each plate. Spoon eggs on toast. Garnish with chopped cilantro and crumbled Mexican cotija cheese if desired. Served 4.

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