Budget Menu & Dirt Cheap Recipes Cooking for Two Eggs with Cream Cheese

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      Eggs with Cream Cheese

      4 eggs
      2 oz cream cheese, divided into ½ inch cubes and chilled well
      2 tbs unsalted butter
      2 tsp fresh chives, finely chopped
      Kosher salt and fresh ground pepper to taste

      1. Crack the eggs into a large bowl and beat vigorously with a wire whisk until foamy.
      2. Add the chunks of cream cheese to the beaten eggs.
      3. Add the butter to a large non-stick pan and put the pan over high heat.
      4. When the butter just begins to foam, add the egg mixture.
      5. Wait a few seconds for egg on the surface of the pan to begin coagulating, then scrape the bottom of the pan with the spatula to lift up the just-cooked egg and allow raw egg to flow onto the hot surface.
      6. When about one half to three-quarters of the egg has coagulated into curds, remove the pan from the heat while continuing to shift the eggs around with the spatula. At this point, pay some attention to the distribution of the cream cheese, spreading it slightly with the spatula.
      7. Continue gently shifting the eggs around until the last of the raw egg has almost thickened into a sauce-like texture, then transfer the eggs to a plate.
      8. Top with the sliced chives and salt and pepper to taste, and serve immediately.  Serves 2
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Budget Menu & Dirt Cheap Recipes Cooking for Two Eggs with Cream Cheese