Scrambled Eggs with Cream Cheese
Creamy, soft scrambled eggs with melted cream cheese, finished with fresh parsley. A quick and satisfying breakfast or snack.
- Total time
- 10 min
- Servings
- 2
- Calories
- 250
- Protein
- 14g
Ingredients
- 4 large eggs
- 2 oz cream cheese
- 1 tbsp butter
- 2 tbsp parsley
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a medium bowl, whisk the 4 eggs with 0.25 tsp salt and 0.25 tsp black pepper until the yolks are broken and the mixture is uniform, about 30 seconds.
- 2
Melt the 1 tbsp butter in a nonstick skillet over medium-low heat. When the butter foams, pour in the eggs and let them set for 30 seconds without stirring.
- 3
Using a spatula, gently push the eggs from the edges toward the center, folding occasionally, until they are softly set but still glossy, about 3 minutes.
- 4
Remove the skillet from the heat and stir in the 2 oz cream cheese in small pieces until just melted and creamy, about 1 minute.
- 5
Sprinkle the 2 tbsp chopped parsley over the eggs and serve immediately.
Tools you’ll need
- Nonstick skillet
- Spatula
- Mixing bowl
- Whisk
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