Herb Cream Cheese Scrambled Eggs
Indulge in the ultimate comfort breakfast with Herb Cream Cheese Scrambled Eggs, a luxurious twist on a morning classic. This recipe combines velvety scrambled eggs with rich, tangy cream cheese and a vibrant medley of fresh chives and parsley for a burst of herbal freshness. Whisked with a touch of heavy cream for extra fluffiness, the eggs are gently cooked to perfection, creating soft, creamy curds that melt in your mouth. Perfectly balanced with a hint of butter and seasoned with salt and black pepper, this dish comes together in just 12 minutes, making it a quick yet elegant option for breakfast or brunch. Serve on its own or paired with warm toast or a side of fresh fruit for a meal that’s both satisfying and sophisticated.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Heavy cream
- 2 ounces Cream cheese
- 1 tablespoon (finely chopped) Fresh chives
- 1 tablespoon (finely chopped) Fresh parsley
- 1 tablespoon Butter
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a medium bowl, crack the eggs and whisk them together with heavy cream until fully combined and slightly frothy. Add the salt and black pepper, and whisk again briefly.
Cut the cream cheese into small cubes, about 1/2-inch in size. Set aside.
Heat a non-stick skillet over low to medium-low heat and add the butter. Allow it to melt completely, coating the pan evenly, but do not let it brown.
Pour the egg mixture into the skillet. Let it sit undisturbed for about 20-30 seconds, until the edges just begin to set.
Using a spatula, gently push the eggs from the edges of the skillet toward the center, creating soft folds. Continue to do this, working around the skillet, letting the uncooked portions flow to the edges.
When the eggs are about 50% cooked but still runny, sprinkle the cream cheese cubes evenly over the top. Gently stir to incorporate, allowing the cream cheese to soften slightly but not melt completely.
Add the chopped chives and parsley to the eggs, folding them in gently to distribute the herbs without breaking up the curds too much.
Cook the eggs for another 1-2 minutes, or until they reach your desired doneness. Avoid overcooking to keep the eggs soft and creamy.
Remove the scrambled eggs from the heat immediately and transfer to plates. Serve hot and enjoy!
Nutrition Facts
Calories |
694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 5.2 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 3.0 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 179 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
