Description
These scrambled eggs with cream cheese are a quick, creamy, and comforting breakfast that takes just 10 minutes to make. With their soft, fluffy texture and rich flavor, they’re perfect for both busy mornings and leisurely brunches.
Ingredients
- 4 large eggs
- 1 tablespoon water
- 2 tablespoons cream cheese
- 1 tablespoon butter
- Chopped fresh chives (optional, for garnish)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Crack the eggs into a mixing bowl, add the water, and whisk until well combined.
- Add the cream cheese and whisk again, breaking it into smaller chunks (some can remain visible).
- In a skillet, melt butter over medium heat until it begins to sizzle.
- Pour in the egg mixture and cook gently, stirring with a spatula until just set and fluffy.
- Remove from heat, season with salt and pepper, and garnish with chives if desired.
Notes
- No need to bring the cream cheese to room temperature — small chunks melt into creamy pockets while cooking.
- Use regular block cream cheese for best texture; dairy-free versions also work.
- Serve immediately for best taste and texture.
- Season with herbs like dill or smoked paprika for variety.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 235mg
