Scrambled Eggs with Cream Cheese
A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.
Lynn Russell taught me to make her favorite scrambled eggs when she came to stay with us in San Francisco. They're beautifully luxe, herb-flecked scrambled eggs with cream cheese. Perfect for weekend brunch. Lynn is a fantastic cook, but I didn't connect with her though cooking. It was through her letterpress work. I loved her clean, understated designs, and found her writing about her work and son inspiring.
Scrambled Eggs with Cream Cheese: The Inspiration
We did a bunch of stuff while she was in SF. Her visit happened to coincide with the Alameda Flea market. We crossed the bridge not long after sunrise to beat the crowds. Conversation on the drive over covered a range of things, and one of the things we covered was cooking -- specifically eggs. For example, poached eggs are good, but jiggly whites are just gross. Lynn mentioned she does a scramble where she adds dollops of a special, super-herby cream cheese to finish the eggs. This was an idea that hadn't occurred to me. They sounded incredible. The sort of thing I think of as simple-special - a simple technique with a special twist. Lynn was a good sport, and let me photograph her while she showed me how to make them.
The Special Ingredient: Cream Cheese with Herbs
The thing that makes these scrambled eggs special is cream cheese made with lots of herbs, scallions, chives and the like. You mash them into a brick of cream cheese and then use this component for a wonderful flavor packed finish to your eggs. You’ll likely have quite a bit left over, and that is fantastic. Here’s a list of ways to use it.
- Good toast: slather on toast and/or crackers, make bruschetta.
- Lynn suggested layering it throughout a breakfast strata. Or this panade.
- Add dollops to the top of a frittata or sheet pan frittata.
- Or a smear across this omelette.
- Add a dollop to a bowl of hot roasted tomato soup.
- Work a few dollops into homemade pasta (I love it with this pappardelle) and a good amount of pasta water.
- It’s a great pizza topping, I especially love it on grilled pizza.
- Potato magic: Finishing touch on baked potatoes or mashed potatoes.
- Saving one of my favorites for last! Use it as the cream cheese in these wonderful wontons in this wonton soup.
Variations on Scrambled Eggs with Cream Cheese
There are some great ways to take this general idea and add your own twist. Here are a few suggestions from the comments.
- Boursin Shortcut: A number of people love this. “…I take a short cut and add 1T. Boursin Garlic and Herb cheese, or their Shallot and Chive flavor. One of the few special cheeses I keep around for such sauces and purposes.”
- Debra: I’ve got house guests coming next week, and I’m going to do this garnished with your roasted cherry tomatoes (I’m totally addicted to those!) and a little bed of baby spinach.
- Under Swirl It!: Maia says: “My mom used to do this! Except it was herbed Philadelphia cream cheese and she would smear it on the plate before putting the hot eggs on top, instead of mixing it in. It would get so gooey and melty.”
- Coriander: M @ V. Gourmet noted: “My best friend’s mom, who is Indian, used to make a similar dish with chives, green onions and freshly-ground toasted coriander seeds — it was sublime.”
I hope you love these special scrambled eggs as much as we have over the years. It goes to show, one of the best ways to find great recipes is to chat about it with friends!
More Egg Recipes
- Egg Salad
- Pickled Turmeric Eggs
- Egg Salad Sandwich
- Skinny Omelette
- Deep Dish Quiche
- Shredded Egg Salad
- A Tasty Frittata
- Frittata Sandwich
- Sheet Pan Frittata
- all egg recipes
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Scrambled Eggs with Cream Cheese
As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentioned Nancy's cream cheese is cultured, nice, and spreadable. Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.
- 8 oz / 225 g cream cheese, room temperature
- 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
- 6 green onions, with greens, chopped
- 1/3 cup (big handful) chopped chives
- fine grain sea salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 3 eggs, well whisked
- plenty of good sourdough toast, for serving
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Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.
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Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs.
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Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Serves 2, feel free to scale up with more eggs if you have more people to feed.
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Comments
Heidi: Do you think Neufchatel is truly a good substitute for cream cheese? Or is there something lost in the trade. I've been buying it for so long, I'm not sure how they really compare.
We grew up on chive-cream cheese eggs as our tradition made by my dad every Christmas morning (and some other choice days of the year)! So glad to see other people get to experience the happiness, too :) Thanks.
I love the idea of herbed cream cheese--you're right, simple but special. I have all the herbs you listed planted in pots around my deck--this will be great!
The perfect recipe for a lazy Sunday morning. By the way, I checked out Lynn's website and her work is amazing - so elegant and simple (kind of like this recipe) :)
i've always heard of adding cream cheese to eggs but haven't done it myself. I think that needs to change, don't you? :)
Love your site! I have been using cream cheese and herbs in scrambled eggs for years and it raises them to the sublime. Even plain, the eggs have a smooth, creamy quality. Thanks for highlighting this gem of breakfast!!
holy yum ... I would skip cream cheese and add ricotta ...
Wow - looks and sounds delicious! Saved and trying it out asap... Thanks! xoxo from Trinidad
Great idea. Cream cheese is not something I typically buy...once in a while to add to desserts. I like the savory aspect of this and adding it to eggs sounds like it would make them creamy. Thanks for sharing.
Delicious - perfect breakfast! Herbs make everything better :)
Great idea. And, about cream cheese...try putting some outrageously good home-made chutney on, or in it...on a perfect cracker.....yum! There are some really good cream cheese makers-like Cowgirll and their Fromage Blanc.
Heaven on a plate. Thanks for sharing!!!
What a perfect meal!
I've never had cream cheese mixed into eggs - but it sounds delicious... especially this gorgeous green herb-speckled cream cheese!
Trying these this morning. Just love the idea!
Hi Heidi, Thanks for sharing all your lovely friends and receipes with us. This is one I have been doing for years and I never thought to pass it on to anyone :-) I always love playing in the kitchen so this was an early on playtime. Have fun with it exactly as made only pour it over any type of noodles. Pretty and makes a great lunch with the leftovers.
We are definitely having this for dinner tonight!! Thanks for the recipe.
Also Greek Yogurt is a great addition to eggs. It just makes them nice and fluffy!! I LOVE eggs!
My mom used to do this! Except it was herbed philidelphia cream cheese and she would smear it on the plate before putting the hot eggs on top, instead of mixing it in. It would get so gooey and melty. This looks like a great updated version of one of my childhood favorites!
Yummy - Going to make these for sure !!