Scrambled Eggs with Cream Cheese
These ultra-creamy scrambled eggs with cream cheese are the most luxurious breakfast you can make in under 10 minutes. The cream cheese melts into silky pockets throughout the eggs, creating a restaurant-quality texture that will transform your morning routine.
Equipment
- Nonstick skillet (8-inch or 10-inch) Essential for preventing eggs from sticking
- Silicone spatula For gently folding eggs without scratching pan
- Medium mixing bowl For whisking eggs and cream cheese
- Whisk Balloon whisk works best for breaking up cream cheese
- Measuring spoons For accurate measurements
- Sharp knife To cube cream cheese and chop herbs
- Cutting board For prep work
Ingredients
- 4 large eggs
- 2 tablespoons cream cheese 28g, softened and cut into small cubes
- 1 tablespoon unsalted butter 14g
- 2 tablespoons whole milk or heavy cream 30ml
- 1/4 teaspoon kosher salt season to taste
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon fresh chives chopped, optional for garnish
Instructions
- Remove cream cheese from refrigerator and let sit at room temperature for 10-15 minutes to soften, or microwave for 10-15 seconds. Cut softened cream cheese into small 1/2-inch cubes and set aside.
- Crack eggs into medium mixing bowl, add milk, salt, and pepper, then whisk vigorously for 30-45 seconds until well blended and slightly frothy. Add cubed cream cheese and whisk for another 15-20 seconds.
- Place nonstick skillet over medium-low heat and add butter. Let butter melt completely and foam slightly without browning, swirling to coat the pan.
- Pour egg mixture into pan and let sit undisturbed for 10-15 seconds. Using silicone spatula, gently push eggs from outer edges toward center, tilting pan to let uncooked egg flow to edges, folding every 20-30 seconds for 3-4 minutes total.
- Remove pan from heat when eggs are still slightly wet and glossy. Immediately transfer to serving plates, garnish with fresh chives if desired, and serve while hot.
Notes
- Use room temperature cream cheese for smoothest melting - cold cream cheese can create lumps
- Keep heat at medium-low throughout cooking - high heat makes eggs rubbery
- Don't over-stir - gentle folding creates soft, large curds instead of tiny broken pieces
- Remove from heat while eggs still look slightly wet - carryover cooking will finish them perfectly
- Cut cream cheese into small 1/4 to 1/2-inch cubes for even melting throughout the eggs
- Add 1 minced garlic clove to butter before eggs for garlic and herb variation
- Fold in smoked salmon and capers during last 30 seconds for luxurious upgrade
- Store leftovers in airtight container in refrigerator for up to 3-4 days
- Reheat gently in microwave in 20-second intervals or in skillet over low heat with small pat of butter
- Serve immediately for best texture - scrambled eggs don't hold well and continue cooking after plating
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 2gProtein: 14gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 395mgSodium: 380mgPotassium: 150mgSugar: 2gVitamin A: 18IUCalcium: 8mgIron: 10mg
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