Cream Cheese And Chive Scrambled Eggs Recipes

CREAMY COTTAGE CHEESE SCRAMBLED EGGS

Steps:

• Melt butter in a skillet over medium heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 1 to 2 minutes.
• Stir cottage cheese and chives into eggs and season with black pepper. Cook and stir until eggs are nearly set, 3 to 4 minutes more.

CREAM CHEESE SCRAMBLED EGGS (KETO)

Steps:

• Gently whisk the eggs together. Whisk in the cream cheese and milk until mixed. It's ok if there are small bits of cream cheese pieces still.
• Heat the butter in a small non-stick skillet on medium heat. When the butter has melted, add in the chives. Cook for about 20 seconds, but do not let the butter burn (otherwise your eggs will turn color).
• Slowly, pour in the eggs and allow it to sit, undisturbed, for about 30 seconds. Gently using a spatula, lift and fold the eggs and give them a gentle stir. Let sit again for about 30 seconds and give it a gentle stir again. Repeat until the eggs are just cooked.
• Serve warm.

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.

CREAM CHEESE & CHIVE OMELET

Steps:

• In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, chives, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, sprinkle cream cheese on one side; fold other side over filling. Slide omelet onto a plate; cut in half. Serve with salsa.

EXTRA-MOIST SCRAMBLED EGGS WITH CHIVES

Steps:

• In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
• In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
• As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
• In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
• To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.

SCRAMBLED EGGS AND CHEDDAR CHEESE

Steps:

• put the eggs, butter and milk into a'non stick' saucepan on the heat and stir all the time.
• When they start to get firm, but there are still some runny bits, remove from the heat.
• Add the cheese and if used chives and stir until melted.
• Serve.

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Steps:

• In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.

SCRAMBLED EGGS WITH CREAM CHEESE RECIPE

Steps:

• Gather the ingredients.
• Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.
• Add the chunks of cream cheese to the beaten eggs.
• Add the butter to a large nonstick pan and place over medium-high heat. Have a rubber or silicone spatula ready.
• When the butter just begins to foam, add the egg mixture. If you hear a sizzle when the eggs hit the pan, the pan is too hot; reduce the heat.
• Wait a few seconds for the egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow the raw egg to flow onto the hot surface.
• When about 1/2 to 3/4 of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula.
• Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture.
• Immediately transfer the eggs to plates and top with the chives and salt and pepper to taste.

CREAM EGGS WITH IRISH CHEESE AND CHIVES

Steps:

• Heat a medium nonstick pan with butter over medium low heat.
• Whisk eggs with cream and salt and pepper. Scramble eggs soft only, stir in cheese and chives and continue to cook a minute more then serve.