Goldilox Scrambled Eggs

Prep: 7 minutes; Cook: 12 minutes. Cut the cream cheese while chilled, and let stand at room temperature about 15 minutes before using.

Yield: Makes 8 servings
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 145
  • Fat: 8g
  • Saturated fat: 3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 11g
  • Carbohydrate: 7g
  • Fiber: 1g
  • Cholesterol: 220mg
  • Iron: 1mg
  • Sodium: 488mg
  • Calcium: 52mg

Ingredients

  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon butter
  • 2 ounces 1/3-less-fat cream cheese, cut into 1/4-inch cubes
  • 4 ounces Nova Scotia salmon, cut into thin strips
  • 4 slices whole-wheat bread, toasted and sliced in half
  • 2 tablespoons chopped fresh chives

Preparation

  1. 1. In a medium bowl, using a stick blender or whisk, beat the eggs until completely combined. Add the salt and pepper.
  2. 2. In a nonstick medium skillet, heat the butter over medium heat just until very hot. Add the eggs and reduce heat to medium-low. Cook until set around the edges. Using a heatproof rubber spatula, fold the eggs over on themselves. Repeat folding. Continue cooking until the eggs are set into soft, moist curds, about 10 minutes.
  3. 3. Reduce heat to low. Add cream cheese and salmon to eggs and fold until cream cheese is incorporated, about 2 minutes. Remove from heat.
  4. 4. Serve a scoop of eggs (about 1/2 cup) over 1/2 slice of toast. Sprinkle with chopped chives.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Goldilox Scrambled Eggs Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy