Scrambled Eggs with Lox and Cream Cheese

(6 servings)

  • 12 large eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 Tablespoons butter
  • 1 8-ounce package cold cream cheese - cut into 1/2-inch cubes
  • 6 ounces thinly sliced Nova Scotia smoked salmon or lox - cut into 1/2-inch pieces
  • fresh chives - chopped
Whisk eggs, salt and pepper in large bowl to blend.

Melt butter in large nonstick skillet over medium-high heat.

Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes.

Gently fold in cream cheese and salmon and stir just until eggs are set, about 1 minute.

Transfer eggs to platter. Sprinkle with chives, if desired, and serve

Temporarily turn you kitchen into a Jewish delicatessen and enjoy this classic breakfast. Try to get the best quality smoked salmon available.

Mr Breakfast would like to thank baseball27 for this recipe.

Recipe number 483. Submitted 9/13/2002.