LOX AND CREAM CHEESE SCRAMBLE
Scrambled eggs and bagels with lox are some of breakfast's most beloved dishes. Try this fun recipe that combines the two into a lox and cream cheese scramble. With crunchy toast, fluffy eggs cooked in cream cheese and fresh lox, this breakfast recipe will delight your family and wow your brunch guests.Recipe courtesy of Tiffany Accardi, Gals That Brunch
Categories Entrees
Time 14m59S
Yield 2
Number Of Ingredients 5
Steps:
- Whisk eggs in a bowl with some salt, pepper and parsley.
- Cut cream cheese into several cubes and prepare your lox.
- Butter pan and keep on medium heat.
- Pour in egg mixture.
- Begin to scramble the eggs.
- Once eggs are no longer runny, toss in cream cheese and lox into various parts of the scramble.
- Give it one last whirl and top your toast or bagel with the scramble.
SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
- Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
- Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
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.
Nutrition Facts : Calories 362 calories, Fat 28g fat (14g saturated fat), Cholesterol 483mg cholesterol, Sodium 954mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.
PERFECT SCRAMBLED EGGS
Easiest thing in the world, right? And sure, anyone can scramble eggs, but Perfect Scrambled Eggs...there are a few tricks of the trade: first, use a nonstick pan. Second, cook over low heat. Give yourself a little time. Third, undercook them! Cut the flame just before you think your eggs are done and let the carry-over heat finish cooking them. Fourth, butter. Lots of butter. That plus a touch of creme fraiche. Fifth, do not season with salt until the very end. Follow these rules and you will never have flabby, rubbery scrambled eggs again.
Provided by Bobby Flay
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 9
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.
LOX AND CREAM CHEESE SCRAMBLED EGGS
I made up this recipe last week and everyone loved it! It's so fast and easy and probably even tastier with regular cream cheese. I used Jarlsberg but you can use any cheese you like. Good recipe for those following a low-carb diet.
Provided by blucoat
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs. (I find they get fluffier if you beat the yolks and whites separately and then mix them together.) Add milk and stir.
- Melt butter in a frying pan over medium-high heat.
- Add eggs and stir.
- When eggs are nearly set, sprinkle in the cheese, cream cheese, and lox and stir until eggs are just set (don't overcook!).
- Add salt and pepper to taste.
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Make and share this Scrambled Eggs With Lox and Cream Cheese recipe from Food.com.
Provided by lazyme
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend.
- Melt butter in large nonstick skillet over medium-high heat.
- Add eggs.
- Using wooden spoon, stir until eggs are almost set, about 5 minutes.
- Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter.
- Sprinkle with chives, if desired, and serve.
Nutrition Facts : Calories 363, Fat 30.1, SaturatedFat 15.3, Cholesterol 486.4, Sodium 1053.6, Carbohydrate 1.8, Sugar 0.8, Protein 20.7
SLOW-COOKED SCRAMBLED EGGS WITH GOAT CHEESE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat a charcoal grill with coals. Spread them out in one dense layer.
- Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter. Stir and allow the eggs to sit for 30 seconds, until the cheese begins to melt. Check for seasonings. Serve hot.
CREAM CHEESE AND SCALLION SCRAMBLED EGGS
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium non-stick skillet cook the scallions in the butter over moderate heat, stirring occasionally, until soft. In a bowl whisk together the eggs, cream cheese and salt and pepper. Pour the mixture into the skillet and cook over moderately low heat, stirring, or until cooked. Transfer to a serving plate and sprinkle with the chives or scallions.
SCRAMBLED EGGS WITH LOX AND CREAM CHEESE
Categories Egg Breakfast Brunch Low Carb Cream Cheese Salmon Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
BEST SCRAMBLED EGGS
I've been tweaking my recipe for a while now and I've finally found the best scrambled eggs ever! My friends and family love it, and I make it almost once a week before school.
Provided by mimo1099
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 8m
Yield 1
Number Of Ingredients 5
Steps:
- Whisk eggs together in a small bowl until smooth. Mix in Cheddar cheese, ham, and heavy cream.
- Melt butter in a skillet over medium heat. Pour in egg mixture; cook and stir until set but still moist, 3 to 5 minutes.
Nutrition Facts : Calories 294.3 calories, Carbohydrate 1.1 g, Cholesterol 412.8 mg, Fat 23 g, Protein 20.5 g, SaturatedFat 10.4 g, Sodium 516.4 mg, Sugar 0.9 g
SCRAMBLED EGGS WITH CHEESE
Make and share this Scrambled Eggs With Cheese recipe from Food.com.
Provided by AmyKat321
Categories Breakfast
Time 6m
Yield 1-2 serving(s)
Number Of Ingredients 6
Steps:
- Crack 3 eggs into a bowl. Beat with fork. Add a splash of water. Stir in desired amount of cheese. Add a dash of pepper and 1/2 tsp of salt.
- Put tablespoon of butter or oil in pan over Medium heat.
- Pour egg/cheese mixture into pan. Stir constantly with spatula until done.
Nutrition Facts : Calories 448.2, Fat 33.6, SaturatedFat 16.6, Cholesterol 693.8, Sodium 560.9, Carbohydrate 1.9, Sugar 1.4, Protein 32.9
SCRAMBLED EGGS WITH CREAM CHEESE
Start your morning off right with our Scrambled Eggs with Cream Cheese recipe. Made with PHILADELPHIA Cream Cheese and a pat of butter, these Scrambled Eggs with Cream Cheese are simply egg-cellent. Now you have a reason to stop hitting snooze on your alarm clock!
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 310, Fat 26 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 410 mg, Sodium 440 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 3 g, Protein 14 g
CREAM CHEESE SCRAMBLED EGGS
Make and share this Cream Cheese Scrambled Eggs recipe from Food.com.
Provided by Miss Maddie
Categories Breakfast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Crack all the eggs into a bowl,add milk, and wisk until smooth.
- Heat ungreased frying pan on stove.
- Pour egg mixture into frying pan.
- Stir occasionally on high heat until eggs are cooked 2/3 the way.
- Add cheeses (cream cheese included) salt, and pepper.
- Cook until consistancy desired.
- Serve and enjoy!
Nutrition Facts : Calories 210.5, Fat 15.2, SaturatedFat 6.6, Cholesterol 389.1, Sodium 231.2, Carbohydrate 1.1, Sugar 0.6, Protein 16.4
SCRAMBLED EGGS
Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.
Provided by Marion Cunningham
Categories Egg Breakfast Brunch Sauté Quick & Easy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 3
Number Of Ingredients 5
Steps:
- Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons water in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.
- Scrambled Eggs with Ham.
- Add 1/2 cup finely chopped cooked ham to the egg mixture.
- Scrambled Eggs with Cream Cheese.
- Cut 4 ounces cream cheese into small cubes and add to the eggs after they begin to thicken in the skillet.
- Scrambled Eggs with Chives.
- Add 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the egg mixture, and substitute 2 tablespoons cream for the water.
- Scrambled Eggs with Lox.
- Fry 1/2 onion, sliced, and 2 slices lox in the butter before adding the eggs, and eliminate the salt from the mixture.
- Scrambled Eggs with Chicken Livers.
- Fry two chicken livers, diced, in the butter before adding the egg mixture.
- Scrambled Eggs with Asparagus.
- Add 2/3 cup crisp-cooked asparagus, in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.
- Scrambled Eggs with Peppers and Onions.
- Fry 1/2 red pepper, diced, and 1/4 onion, chopped, in the butter for about 5 minutes before adding the egg mixture.
- Scrambled Eggs with Mushrooms.
- Melt the butter in a heavy skillet. Sauté 1 1/2 cups sliced mushrooms with 4 tablespoons finely chopped onion over medium-high heat for 4-5 minutes. Lower the heat before adding the egg mixture.
- Cooking Temperature
- No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.
- Food Safety and Eggs
- There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs, poultry, and meat. Because we often eat eggs lightly cooked and even raw (in sauces like mayonnaise, for instance), they pose a greater threat. In trying to assess the seriousness of the problem, I have consulted government agencies - the Food and Drug Administration, the Agricultural Department, and the Centers for Disease Control - and many other food safety experts. The findings are frustrating because there seems to be no collective information as to how many eggs are infected, and how many people have been stricken with salmonella in this country, so there is no way of knowing the degree of risk one is taking when eating raw or lightly cooked eggs, which are used in many recipes. Government officials recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Until the problem has been licked, the rest of us are consuming eggs that have not been cooked to 165° at our own risk. Incidentally, eggs in cakes, cookies, and breads have been sufficiently cooked to be safe.
LOX AND FLUFFY SCRAMBLED EGGS WITH CREAMY GOAT CHEESE
Steps:
- In a mixing bowl, combine eggs with cream and mix with fork or whisk until completely blended. Heat a large non-stick skillet over medium-low heat; add butter and melt. Pour egg mixture into pan, add goat cheese, lox, and parsley. Add some chives or dill if desired. Add a pinch of salt and some pepper. Give the eggs a good stir with a spatula and keep folding the mixture so the eggs will cook evenly. The key is make sure your heat is not to high so your eggs cook creamy good. Remove pan from heat as soon as the eggs are creamy yet cooked through. Taste and season with additional salt and pepper if needed. Garnish with fresh parsley leaf, dill sprigs, or chives, or all of them. Whatever you like. Creamy good eggs!
CREAMY CHEESY SCRAMBLED EGGS WITH BASIL
Sour cream makes these eggs rich and creamy and the basil adds a little kick of flavor. Sometimes I use pepperjack cheese and a little garlic and onion (powdered or fresh) for extra flavor.
Provided by Elisa Stamm
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 15m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 297.1 calories, Carbohydrate 2.5 g, Cholesterol 410.3 mg, Fat 23 g, Protein 20.2 g, SaturatedFat 11.3 g, Sodium 432.7 mg, Sugar 1.1 g
EXTRA-CREAMY SCRAMBLED EGGS
Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.
Provided by J. Kenji López-Alt
Categories breakfast, brunch, easy, quick
Time 5m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
- Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
- Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.
CREAMY COTTAGE CHEESE SCRAMBLED EGGS
A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of tomato and turkey bacon for a delicious and fast low-carb breakfast.
Provided by Kitchen Kitty
Categories Breakfast and Brunch Eggs Scrambled Egg Recipes
Time 10m
Yield 2
Number Of Ingredients 5
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.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 1.9 g, Cholesterol 391.5 mg, Fat 17 g, Fiber 0.1 g, Protein 16.2 g, SaturatedFat 7.6 g, Sodium 295 mg, Sugar 0.9 g
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