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.

Scrambled Eggs with Cream Cheese

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 made with cream cheese on a plate with sourdough toast

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.

Smashing herbs into cream cheese with a fork

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.

Pouring eggs into a buttered skillet to make scrambled eggs

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.”

Scrambled eggs made with cream cheese on a plate with sourdough toast

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!

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Scrambled Eggs with Cream Cheese

5 from 1 vote

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
  1. 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.
  2. 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.
  3. 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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Recipe Rating


Sounds like the perfect way to spend the summer. Beautiful eggs to celebrate good times with friends.

Belinda @zomppa

Having leftover cream cheese isn't really a "problem" :) The eggs and herby cream cheese look wonderful!

Averie @ Love Veggies and Yoga

I hardly ever buy cream cheese either, but I'm putting it on my shopping list to try this. I've also got some herbs in the garden I can use. Also love that you've mentioned ways to use up the leftovers :) Thanks x


I make breakfast most Sunday mornings. I cannot wait to try this. It sounds wonderful and easy.


these eggs could be a new sunday morning special! look so yummy can't wait for the weekend!


What a great way to make scrambled eggs, so creamy and delicious.


This sounds lovely! I am a big scrambled egg fan. Yum!

Katrina @ Warm Vanilla Sugar

Nancy's Cream Cheese is fabulous! I've never heard of a recipe like this, but eggs are one of my favorite foods and adding herbed cream cheese sounds too perfect. And leftover herbed cream cheese? Definitely not a problem!


This sounds wonderful, I'm going to try it tonight! As far as leftover cream cheese goes, I once found a recipe (I cannot remember where...was it here?) for baked gnocchi with cream cheese, tomato sauce and spinach. You just broil it in a casserole dish in the oven for a few minutes.


Oooh I've never thought of cream cheese either. I always use either sour cream or creme fraiche in eggs, but this recipe does look lovely. Thanks for sharing!

la domestique

My old college roommate introduced me to the wonder of cream cheese in eggs.... and pretty much everything else for that matter. Such an odd yet fantastic combination!


Simple special is the perfect way to describe this dish :) I love herbed cream cheese and this scramble would taste delicious on crusty whole grain bread! Can't wait to try it for brunch this weekend.

Anjali Shah @ The Picky Eater

Sounds wonderful! I have been eating scrambled eggs with Laughing Cow cheese wedges, but I was wondering if it would work with regular cream cheese to get that creaminess factor. Now I know. :) Yum!

J3nn (Jenn's Menu and Lifestyle Blog)

Super yum! I would add some avocado, and jalapeno for extra indulgence. It's so nice to be surrounded by those you love!!!!!!!

This sounds and looks just absolutely incredible! Looking forward to trying this out for breakfast.


i love houseguests, too! mine never cook though - they visit so i can! ha ha.

heather @ chiknpastry

This looks like what I'll be having tomorrow morning... Delicious! I bought some goat's milk cream cheese and I've been looking for a good way to use it!

sweet road

I really like this recipe! Every Saturday morning my other half and I eat eggs, and I'm always trying to find different ways of cooking them. I might have to give this one a go this weekend :)


Sure looks tasty!!! ~Martin


Looks great. I love what you call "simple-special", and I think it sums up a lot of what I've gotten out of your website and cookbooks. I'd make this if only to have the excuse to spread the leftover herbed cream cheese on everything! :D Thanks for sharing this "simple-special" recipe!


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