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.