Scrambled Eggs with Cream Cheese

[shel]

This morning, on a whim, I made scrambled eggs and added some cream cheese to them. Seasoned the eggs with black pepper, a scosh of garlic, and topped 'em with a few splashes of Marie Sharp's excellent habanero hot sauce. The eggs were pretty tasty, and the cheese added a nice "creaminess" and texture to the eggs. Has anyone else tried this combination?

Shel

[bluezebra]

Yes I love omelettes with cream cheese and chives and crabmeat and a squeeze of lemon. It's divine!

[shel]

Originally Posted by bluezebra

Yes I love omelettes with cream cheese and chives and crabmeat and a squeeze of lemon. It's divine!

Yeah, playing around with some herbs might be nice. Didn't think of that, but it wouldn't have mattered, as there are no good, fresh herbs here right now. Even the cream cheese wasn't as fresh as I'd have preferred. Today, however, is market day!

Thanks!

Shel

[DevilNuts]

My girlfriend actually introduced me to the cream cheese in the scrambled eggs. I thought the flavor was interesting and the creaminess was nice because I like my scrambled eggs "wet," but I think I will stick to white american in my eggs in the future.

[shel]

Originally Posted by DevilNuts

I think I will stick to white american in my eggs in the future.

You may like your eggs with Reggiano ...

Shel

[Mezzaluna]

Shel, when I was hard-core low carbing I ate this every day for breakfast for a few years. I LOVE this combination. I first tried it when I was a kid and somehow dubbed it "Eggs Romanov". I don't even know if that fits! But I sure love it. I don't go for chives (or any oniony stuff) for breakfast, but it would be delicious for a lunch or dinner version.

Your description didn't say, but do you leave the cheese in little dabs? That's how I like it. A generous grind of fresh pepper and maybe a sprinkle of salt, and it's good eatin'!

[shel]

Originally Posted by Mezzaluna

Shel, when I was hard-core low carbing I ate this every day for breakfast for a few years. I LOVE this combination. I first tried it when I was a kid and somehow dubbed it "Eggs Romanov". I don't even know if that fits! But I sure love it. I don't go for chives (or any oniony stuff) for breakfast, but it would be delicious for a lunch or dinner version.

Your description didn't say, but do you leave the cheese in little dabs? That's how I like it. A generous grind of fresh pepper and maybe a sprinkle of salt, and it's good eatin'!

This was the first time I added cream cheese to eggs, so my "technique" was pretty rough. In the future I'll put the cheese in the eggs in dabs, nicely spaced, and I'd like to try adding some lox as well, dotting the eggs with both the lox and the cream cheese.

BTW, if you've got some interesting low carb suggestions, I'd love see 'em.

Shel

[nowIamone]

I've mashed the softened cream cheese with a fork and used it for the cream in my eggs. I also use yogurt, sour cream, milk, heavy cream to blend into the scrambled eggs, before cooking.

The only time I use cream cheese after the eggs are set, is for my every two or three year craving for a "jelly omelet." I little cream cheese thinly sliced with raspberry jam on top then fold the omelet over. It's kind of like a warm cheese danish. It's good with peach jam also.......and in a pinch maybe strawberry.

[henry]

When I worked at the B&B, I would sometimes mix creamcheese with dill, add it to the scramble along with smoked salmon.

For "plain" scrambles, I would often mix a little sour cream in with the eggs, always some mont. jack cheese, and finish with a dab of whole cream. Not exactly healthy, but very tasty.

H.

[shel]

Originally Posted by henry

... I would sometimes mix creamcheese with dill, add it to the scramble along with smoked salmon.

Are you talking about lox or some other variant of smoked salmon?

Shel