Scrambled Eggs with Cream Cheese

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

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, 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'!

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.

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.