Cream Cheese and Chive Scrambled Eggs |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon. Ingredients:
1 (5 ounce) bag mixed baby greens |
1 tablespoon olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
8 large eggs |
2 tablespoons fresh chives, chopped |
1/4 teaspoon ground black pepper |
2 tablespoons butter |
4 ounces light cream cheese, cut into 1/2 inch pieces |
4 slices multigrain bread, toasted and each cut in half diagonally |
Directions:
1. In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
2. In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
3. To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.
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