| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 31g | 15g | 5g |
| sugars | fibre | protein | salt |
| 3g | 0g | 21g | 1g |
Waking up in Miami, there’s nothing I love more than to start the day with my favorite composition at the breakfast table – Scrambled Eggs with Chives and Cream Cheese. This delightful dish speaks to my Cuban and Spanish heritage, presenting a melody of flavors that not only tantalize the taste buds but also promises an array of wonderful health benefits.
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The Magic of Eggs, Chives and Cream Cheese
The creaminess of the cream cheese, the spike of the chives, and the rich wholesomeness of the eggs, harmonize into this beautifully unique recipe. The egg, often dubbed as ‘nature’s multivitamin’, is packed with protein, vitamins, and minerals. Cream cheese tickles our savory cravings, but beyond that, it is also a good source of vitamin A. And, oh! The chives. These slender emerald beauties are not just a garnish, they bring in a subtle complexity of flavor and are known to have antioxidants and other beneficial nutrients.
Perhaps you might associate this recipe with creamy egg salads (like this one), or maybe a quiche. But trust me, once you taste it, you’ll see that there’s something utterly special about the Scrambled Eggs with Chives and Cream Cheese that sets it apart from any similar dishes.
Bringing the Flavors to Life
After living in Miami and being so in love with my cultural roots, this dish reminds me of the essence of who I am. It is like dancing, it’s about creating emotion, painting a picture and telling a story to the servers — your taste buds. It was in my journey as a dance teacher that I realized the parallels between dance and food. Each ingredient is like a dancer, bringing their own unique style and rhythm to perform this culinary dance in your breakfast plate.
In the world of cuisine, like a well-executed salsa, there can be countless variations on a common theme. The versatility of this recipe is its beauty. It pairs wonderfully with some toasted baguettes or even on a simple piece of crisp toast. Yet, if you are in for a heartier breakfast, couple it with some crispy bacon or smokey sausages. The Spanish omelette, a staple of my family’s table, also shares a beautiful camaraderie with this Scrambled Eggs with Chives and Cream Cheese nonchalant elegance.
So whether you’re looking to start your day with a deliciously hearty breakfast or seeking to nurse your late-night cravings, the Scrambled Eggs with Chives and Cream Cheese is sure to please.
What You’ll Need
- 12 large eggs
- 1/2 cup cream
- 1 cup cream cheese
- 1/4 cup chives, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
Method
Step One
Start by cracking all 12 large eggs into a large bowl. Use a whisk to beat the eggs until the yolks and whites are fully combined and the mixture is consistent.
Step Two
Add the 1/2 cup of cream, 1 cup of cream cheese, 1/4 cup of finely chopped chives, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the egg mixture. Whisk again to fully incorporate all of the ingredients.
Step Three
Heat a large non-stick pan over medium heat. Once it’s hot, add 2 tablespoons of unsalted butter and allow it to melt, swirling it around to coat the base of the pan.
Step Four
Pour the egg mixture into the pan. Let it sit undisturbed for a few seconds until it starts to set around the edges. Using a spatula, gently stir the eggs, pushing them from one side of the pan to the other. Do this continuously until the eggs are mostly cooked but still slightly runny.
Step Five
Remove the pan from the heat, let the residual heat finish cooking the eggs. The eggs should be soft but not runny. If you prefer your scrambled eggs a little firmer, return the pan to the heat for a little longer. Once your scrambled eggs are cooked to your liking, serve them immediately. Enjoy your scrambled eggs with chives and cream cheese!
