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Creamy Scrambled Eggs with Chives | Can't Stay Out of the Kitchen | this outstanding #GooseberryPatch #recipe is marvelous for a weekend, company or #holiday #breakfast. #ScrambledEggs are filled with #CreamCheese & chives. Then served over toast. These creamy #eggs are easy to prepare & so delicious. #brunch #HolidayBreakfast #CreamyScrambledEggsWithChives

Creamy Scrambled Eggs with Chives

Teresa Ambra
Creamy Scrambled Eggs with Chives is absolutely mouthwatering. This delicious breakfast entree includes scrambled eggs mixed with cream cheese and chives. Then the eggs are served over toast. It's so quick and easy to make, yet everyone will rave over the creaminess and delicious taste of the eggs. It makes for a hearty and satisfying breakfast that's great to serve on weekends, holidays or for company.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 300 kcal

Equipment

  • 1 toaster
  • 1 whisk
  • 1 mixing bowl
  • 1 skillet
  • 1 spatula
  • 1 table knife to cube cream cheese
  • measuring cups
  • measuring spoons

Ingredients
  

  • 8 large eggs
  • 2 tbsp. fresh chives chopped
  • 1/2 tsp. sea salt
  • 1/4 tsp. ground black pepper
  • pinch baking powder
  • 1/4 cup water
  • 2 tbsp. unsalted butter
  • 4 oz. cream cheese diced
  • 4 slices Ezekiel's sprouted multi-grain bread toasted

Instructions
 

  • Whisk eggs in a large mixing bowl with chives, salt, pepper, baking powder and water.
  • Set aside.
  • Melt butter in a skillet over low to medium heat.
  • Add egg mixture.
  • As eggs begin to set, push them gently toward the center of the skillet with a spatula.
  • (See my note below about adding the cream cheese just before this point, rather than later in the cooking process).
  • This will allow the uncooked egg to move toward the sides of the skillet and cook.
  • Once eggs are partially set, add the cream cheese.
  • Continue cooking for one minute, stirring occasionally.
  • Eggs should be set but still moist.
  • Spoon eggs evenly over pieces of Ezekiel toast.

Notes

NOTE: I do not have non-stick pans so I had to use twice the amount of butter.
 
NOTE: I recommend that as soon as the eggs start setting on the bottom of the pan, you add the cream cheese. That way it will melt easier then adding it later in the recipe. (This is before the step where you use the spatula).
 
NOTE: If you don’t have fresh chives, substitute dried chives.
 
Recipe adapted from Gooseberry Patch.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 300kcalCarbohydrates: 15gProtein: 21gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 391mgSodium: 708mgPotassium: 315mgFiber: 2gSugar: 3gVitamin A: 1064IUVitamin C: 4mgCalcium: 212mgIron: 3mg
Keyword bread, breakfast, brunch, cream cheese, eggs
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