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15-Minute Cream Cheese and Chive Scrambled Eggs
Crispy toasted multigrain bread meets impossibly soft, creamy scrambled eggs in this elevated breakfast staple. You'll fold rich cream cheese and fresh chives directly into the warm curds, creating a luxurious texture that melts in your mouth. Paired with a bright, simple side salad of mixed greens, it's a complete meal that feels fancy but takes barely any effort. Whether you're hosting a relaxed weekend brunch or just treating yourself on a Tuesday morning, this dish hits all the right notes.
Equipment
- Skillet
Ingredients
- 1 bag (5 ounces) baby mixed salad greens
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- pinch plus ½ teaspoon salt
- 8 large eggs
- 2 tablespoons chopped fresh chives
- teaspoon coarsely ground black pepper
- cup water
- 2 teaspoons butter or margarine
- 4 ounces (half 8-ounce package) Neufchâtel or light cream cheese, cut into ½-inch pieces
- 4 slices multigrain bread, toasted and each cut diagonally in half
Instructions
- 1Toss the baby mixed greens with the olive oil, red wine vinegar, and a pinch of salt in a medium bowl. Set aside while you cook the eggs.
- 2Whisk the eggs, chopped chives, black pepper, remaining half teaspoon of salt, and water together in a large bowl until completely smooth and blended. Adding a splash of water creates steam as they cook, resulting in fluffier eggs.
- 3Melt the butter in a 10-inch nonstick skillet over medium-high heat. Pour in the egg mixture and use a heatproof rubber spatula to gently push the eggs across the pan as they begin to set, forming large, soft curds.
- 4Scatter the cubed cream cheese over the partially cooked eggs. Continue to cook and stir gently until the eggs thicken completely and no liquid remains in the pan. Don't overmix, or you'll lose those large, pillowy curds.
- 5Divide the dressed salad greens evenly among four plates. Arrange two pieces of toasted multigrain bread on each plate and spoon the warm scrambled eggs directly over the toast.
Notes
- Swap: You can use goat cheese or feta instead of cream cheese for a tangier flavor profile.
- Tip: Take the eggs off the heat just before they look completely done. They'll continue to cook slightly from the residual heat of the pan.
- Bread pairing: Sourdough or a crusty French baguette works just as well as multigrain bread.
Recipe Details
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