Scrambled Eggs with Lox and Cream Cheese
Whisk eggs, salt and pepper in large bowl to blend.
- 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
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.