Ingredients for Scrambled Eggs With Lox And Cream Cheese
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How to Make Scrambled Eggs With Lox And Cream Cheese
- In a medium bowl, whisk together 2 large eggs, 1/4 teaspoon salt, and a pinch of freshly ground black pepper until light and frothy.
- Melt 1 tablespoon of butter in a large nonstick skillet over medium-high heat. The butter should be melted and shimmering.
- Pour the egg mixture into the hot skillet.
- Let the eggs cook undisturbed for about 30 seconds, then gently push the cooked edges towards the center with a wooden spoon or spatula, tilting the pan to allow uncooked egg to flow underneath. Repeat until the eggs are mostly set but still slightly wet, about 3-5 minutes.
- Reduce heat to low. Gently fold in 2 ounces of cream cheese and 2 ounces of smoked salmon (lox). Stir until the cheese is melted and the eggs are fully cooked but still moist, about 1 minute. Be careful not to overcook.
- Transfer the scrambled eggs to a plate or serving dish.
- Garnish with 1 tablespoon of freshly chopped chives (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
3g
Fat
76g
Carbs
0g
