Scrambled Eggs with Cream Cheese
Ingredients
- 8 oz / 225 g 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 good sourdough toast, for serving
Instructions
- 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 dollops of the cream cheese (roughly a tablespoon each) to the skillet, 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.
