Cream Cheese Scrambled Eggs are an indulgent twist on classic scrambled eggs, adding a creamy, tangy richness that elevates your breakfast or brunch. The addition of cream cheese makes the eggs extra soft and velvety, creating a luxurious texture that’s both light and satisfying. Simple to make and versatile, this dish pairs well with fresh herbs, toast, or a side of sautéed greens. Perfect for a morning treat or a quick, comforting meal, these scrambled eggs are sure to become a favorite.
Ingredients
- 4 large eggs
- 2 tablespoons milk or cream
- Salt and pepper, to taste
- 2 tablespoons butter
- 2 ounces cream cheese, cubed
- Fresh chives or parsley, chopped (optional, for garnish)
Instructions
- Prepare the Eggs: In a bowl, whisk together the eggs, milk (or cream), salt, and pepper until the mixture is smooth and well-combined.
- Heat the Pan: Place a non-stick skillet over medium-low heat. Add the butter and allow it to melt, coating the pan evenly.
- Cook the Eggs: Pour the egg mixture into the skillet. Let the eggs cook gently, stirring occasionally with a spatula to create soft curds.
- Add Cream Cheese: When the eggs are mostly set but still slightly runny, add the cream cheese cubes. Gently fold them into the eggs, allowing them to melt and blend, which will add a creamy texture.
- Finish and Serve: Continue cooking until the eggs are just set and the cream cheese is fully incorporated. Remove from heat to avoid overcooking. Garnish with fresh chives or parsley if desired, and serve hot.
These Cream Cheese Scrambled Eggs are best enjoyed fresh and warm, perfect on their own or with toast for a delightful start to your day.
