We rarely buy cream cheese in general, but we had some leftover from our guests earlier this month. I was intrigued by the idea of incorporating it into an eggy breakfast with this recipe.
8 ounces 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 toast, for serving
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.
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 tablespoon sized dollops of the cream cheese to the skillet and count to ten.
Then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Serves 2, but feel free to scale up with more eggs if you have more people to feed.
Cutting the recipe in half with two eggs was how I approached portioning this dish for one, and it worked out perfectly. The fresh herbs (especially the tarragon, goodness it is wonderful with eggs) cut through the richness of the eggs, butter and cream cheese.
Toast is also a very necessary component. You need some sort of delivery vehicle for this lump of goodness. The eggs almost spread like butter across the bread.
I really enjoyed this twist on velvet/creamy eggs. Hope you do too!