Lox and Cream Cheese Scrambled Eggs
Elevate your breakfast game with these luxurious Lox and Cream Cheese Scrambled Eggs, a creamy, savory creation that's as indulgent as it is simple to make. Fluffy, velvety eggs are whisked with heavy cream and gently cooked to perfection, then folded with tender bites of smoky lox and rich, melty cream cheese cubes. A sprinkle of fresh chives adds a bright, herby finish to this sophisticated dish. Perfect for a weekend brunch or a quick yet elegant weekday pick-me-up, this recipe comes together in just 15 minutes. Serve alongside toasted bagels or crusty bread for a restaurant-quality meal at home. The combination of flavors and textures will leave everyone craving more!
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Recipe Information
Ingredients
- 6 large eggs
- 3 tablespoons heavy cream
- 2 tablespoons butter
- 3 ounces lox (smoked salmon)
- 2 ounces cream cheese, cut into small cubes
- 2 tablespoons fresh chives, chopped
- 0.5 teaspoons kosher salt
- 0.25 teaspoons black pepper, freshly ground
Instructions
Crack the eggs into a medium-sized bowl. Add the heavy cream, kosher salt, and black pepper. Whisk well until fully combined and slightly frothy.
Chop the lox into small bite-sized pieces and set aside. Ensure the cream cheese is cubed and also set aside.
Heat a nonstick skillet over medium-low heat. Add 2 tablespoons of butter and allow it to melt, coating the bottom of the pan.
Once the butter is melted and slightly foamy, pour in the whisked eggs. Let them sit undisturbed for about 30 seconds until they begin to set around the edges.
Using a silicone spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue this motion, letting the uncooked egg flow to the hot surface of the pan.
When the eggs are about halfway cooked but still creamy, gently fold in the chopped lox and cream cheese cubes. Cook for an additional 1–2 minutes, folding the mixture carefully to distribute the lox and cream cheese without breaking up the eggs too much.
Remove the pan from heat while the eggs are still slightly underdone (they will continue to cook from residual heat). Sprinkle chopped chives over the top for a fresh, herby finish.
Serve the lox and cream cheese scrambled eggs immediately on a warm plate. They pair beautifully with toasted bagels or crusty bread.
Nutrition Facts
Calories |
545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 828 mg | 36% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.8 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 338 mg | 7% | |
*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.
