Scrambled Eggs with Cream Cheese
A scrambled egg recipe taught to me by Lynn Russell from Satsuma Press. Herb-flecked cream cheese is the last-second finish that make these eggs simple but special.
Lynn Russell taught me to make her favorite scrambled eggs when she came to stay with us in San Francisco. They're beautifully luxe, herb-flecked scrambled eggs with cream cheese. Perfect for weekend brunch. Lynn is a fantastic cook, but I didn't connect with her though cooking. It was through her letterpress work. I loved her clean, understated designs, and found her writing about her work and son inspiring.
Scrambled Eggs with Cream Cheese: The Inspiration
We did a bunch of stuff while she was in SF. Her visit happened to coincide with the Alameda Flea market. We crossed the bridge not long after sunrise to beat the crowds. Conversation on the drive over covered a range of things, and one of the things we covered was cooking -- specifically eggs. For example, poached eggs are good, but jiggly whites are just gross. Lynn mentioned she does a scramble where she adds dollops of a special, super-herby cream cheese to finish the eggs. This was an idea that hadn't occurred to me. They sounded incredible. The sort of thing I think of as simple-special - a simple technique with a special twist. Lynn was a good sport, and let me photograph her while she showed me how to make them.
The Special Ingredient: Cream Cheese with Herbs
The thing that makes these scrambled eggs special is cream cheese made with lots of herbs, scallions, chives and the like. You mash them into a brick of cream cheese and then use this component for a wonderful flavor packed finish to your eggs. You’ll likely have quite a bit left over, and that is fantastic. Here’s a list of ways to use it.
- Good toast: slather on toast and/or crackers, make bruschetta.
- Lynn suggested layering it throughout a breakfast strata. Or this panade.
- Add dollops to the top of a frittata or sheet pan frittata.
- Or a smear across this omelette.
- Add a dollop to a bowl of hot roasted tomato soup.
- Work a few dollops into homemade pasta (I love it with this pappardelle) and a good amount of pasta water.
- It’s a great pizza topping, I especially love it on grilled pizza.
- Potato magic: Finishing touch on baked potatoes or mashed potatoes.
- Saving one of my favorites for last! Use it as the cream cheese in these wonderful wontons in this wonton soup.
Variations on Scrambled Eggs with Cream Cheese
There are some great ways to take this general idea and add your own twist. Here are a few suggestions from the comments.
- Boursin Shortcut: A number of people love this. “…I take a short cut and add 1T. Boursin Garlic and Herb cheese, or their Shallot and Chive flavor. One of the few special cheeses I keep around for such sauces and purposes.”
- Debra: I’ve got house guests coming next week, and I’m going to do this garnished with your roasted cherry tomatoes (I’m totally addicted to those!) and a little bed of baby spinach.
- Under Swirl It: Maia says: “My mom used to do this! Except it was herbed Philadelphia cream cheese and she would smear it on the plate before putting the hot eggs on top, instead of mixing it in. It would get so gooey and melty.”
- Coriander: M @ V. Gourmet noted: “My best friend’s mom, who is Indian, used to make a similar dish with chives, green onions and freshly-ground toasted coriander seeds — it was sublime.”
I hope you love these special scrambled eggs as much as we have over the years. It goes to show, one of the best ways to find great recipes is to chat about cooking with friends!
More Egg Recipes
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Scrambled Eggs with Cream Cheese
As far as cream cheese goes - we used Organic Valley cream cheese, but Lynn also mentioned Nancy's cream cheese is cultured, nice, and spreadable. Also, feel free to play around with the herbs you use. Mainly, just keep in mind that you want tons of herbs and green onions in the cream cheese. Think herbs with cream cheese rather than cream cheese with herbs.
- 8 oz / 225 g cream cheese, room temperature
- 4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
- 6 green onions, with greens, chopped
- 1/3 cup (big handful) chopped chives
- fine grain sea salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 3 eggs, well whisked
- plenty of good sourdough toast, for serving
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Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.
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Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs.
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Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.
Serves 2, feel free to scale up with more eggs if you have more people to feed.
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Comments
Heidi, what skillet / pans do you use and recommend?
Hi Jenna – my favorite pan/skillet right now is a well-used carbon steel pan. It takes a bit of time to get is seasoned (similar to cast iron), but it’s much lighter. They also work on my (new) induction range now, which is a bonus. Something along the lines of the deBuyer Minral B Carbon Steel line. And then I use enameled cast iron for big stews and soups that can go from stovetop to oven.
This looks wonderful! I’ve got to try this with some shredded zucchini and diced sweet onion.
Thanks for the recipe, Heidi! I made this dish shortly after reading the post. It was a nice twist on a traditional omlette — fresh and simple. I used fat free cream cheese to lighten up a bit. Could basil replace one of the herbs? I used your suggested combination this time– delish!
Thanks for this idea! Love eggs, but this combo was new to me. I tried it this morning with what I had on hand… basil, oregano, and lemon thyme, green onions and cream cheese thawed from the freezer, which was more grainy like ricotta. Even so I loved it! I’ve got house guests coming next week, and I’m going to do this garnished with your roasted cherry tomatoes (I’m totally addicted to those!) and a little bed of baby spinach. I hope they enjoy as much as I will!
I just discovered how good this can be. But I take a short cut and add 1T. Boursin Garlic and Herb cheese, or their Shallot and Chive flavor. One of the few special cheeses I keep around for such sauces and purposes.
Man, when I read this recipe I could not wait to try it…it sounded soooo delicious. But after making it (I followed the instructions to the “T” and double checked after to make sure I didn’t make a serious boo boo), my husband and I came to the determination that this was a bad recipe. I think it was a marvelous idea, sounded excellent, but I was majorly let down. First time ever from a recipe on this site which I deeply regard for fine cooking recipes. I think the only problem with it was the cold herbs and onions mixed into the cream cheese. I used all fresh ingredients from our garden but they were too crunchy in contrast to the eggs and cheese. I think I will make it again though, however I will sautee the herbs in a small amount of olive oil and then mix in with the cream cheese. I certainly thought the recipe had a lot of potential and as I said earlier, it sounded marvelous. Just my opinion, I’m sure there were many who completely enjoyed.
Oh dear, farmer’s market had zilch of the fresh herbs on the list…. same for the grocery store. What gives? I’m going to dare and try this with dried herbs and fresh green onion (no chives!) and let you know how it works out.
It looks really great..I wonder if you could substitute the cream cheese for maybe Greek feta Cheese, would that work I wonder? Hmm, I’m going to give it a go!
Oh my goodness! I’m crazy for scrambled eggs and this one looks delish, I might try this recipe too if you don’t mind. You make great pictures by the way. 🙂
Wow that is one delicious delight! I will have to try making one on a weekend. Thanks
The cream cheese is such a good idea! I think that makes the recipe!
Great recipe. I actually never thought of adding cream cheese to my eggs
Such a simple twist to an everyday dish and yet it is so clear that this single addition makes a monumental difference, creating a newness out of the old. Love it!
This sounds wonderful. Reminds me of an omelette I had in Toronto!! 🙂
I made these for dinner this week along with an herloom tomato salad – so good! Thank you for inspiring such wonderful food!
Oh man I can’t wait to try this – looks amazing
nice recipe .. sounds so delicious ..
this looks fantastic!
I’m trying to stay away from cream cheese and this made it so much harder! This looks amazing! This might have to be my Sunday morning meal from now on 🙂 I love adding cream to my eggs, it makes them so soft and creamy!
Oh one more thing! I tried this with mashed potatoes the other night, creamy herb goodness! The best mashed potatoes ever 🙂
HS: Brill!
WOW! I love cream cheese, even if dairy doesn’t like me, I do enjoy it anyway. Thank you for sharing this delicious recipe! 🙂
Thanks, you inspired my breakfast the other day! 🙂 I used what herbs I had on hand in my container garden, along with a little container of Trader Joes Goat Cream Cheese that I happened to have.
My best friend’s mom, who is Indian, used to make a similar dish with chives, green onions and freshly-ground toasted coriander seeds — it was sublime. And the leftover cream cheese is perfect for a warm bagel sandwich the next day!
I’m always looking for new ways to make scrambled eggs. This looks awesome!
What a delicious egg recipe! I love thyme with eggs. The rest sounds divine too.
M-m-m-m sounds great! We do a scramble using Philly Cream Cheese Spread with veggies (or onion and chives), some chopped tomato — salt and pepper — sometimes adding herbs. Eggs cook most of the way then the cheese (couple of spoon fulls) and tomato & herbs.
Boursin cheese is a great subsitute for making your own herb cream cheese, and it is equally as heavenly.
I think it would be worth it to make the eggs just to have the leftover cheese to put on pasta!
Love this! I have a bunch of herbs and chives on my deck, always looking for fun, creative ways to use them. This looks so delicious! Thanks for sharing 🙂
I’m in complete agreement with you and Lynn on eggs, runny whites are out and poached eggs and this scramble are in. I rarely stock cream cheese in the fridge, but after reading this recipe, I’m adding it to my list.
Looks wonderful…wow, do people ever have opinions about eggs, huh? I just started using a dollop of heavy cream in my scrambled eggs as my sister does. I always thought it seemed a little unnecessarily extravagant, but it’s pretty fantastic. And my boyfriend now has me using heavy cream in my coffee. So Heidi, I”m going with cream cheese in my eggs now. Thank you for the inspiration!
Just reading it I can taste it’s creaminess!
I make something very similar but use chevre, it’s delicious.
thank you!
I love cream cheese in eggs. It hives it a little something special… Especially with chives and smoked salmon. All these herbs in there sound amazing!
These look so great! Just when I thought scrambled eggs and toast couldn’t get any better!
These eggs look delicious. I agree about the wiggly whites but there’s nothing better than scrambled eggs as comfort food, but with cream cheese would be a whole new experience. GG
I’m from and live in Kennett Square! What a small world! And I’m traveling to SF this September to visit my aunt and uncle – can’t wait! This looks like a quick, delicious recipe. I love reading your blog and your cookbooks! Thanks for the inspiration 🙂
HS: Hi Hilary! Keep an eye out for my friend Nikki 🙂
YUM! This is simplistic creativity at its best!
*simple-special* love.
I still make the coconut cupcakes from your post at least once a month so I have plenty of cream cheese on hand. You can freeze cream cheese too. The idea of using the left over in tomato soup is a good one. But, today, we’ll try this scrambled egg recipe.
Oh crap. this is my absolute fav combo of all time. I’m in trouble!
My grandmother used to do this – cream cheese and chives in scrambled eggs. So creamy and good! I love it! Oh… and leftover cream cheese is wonderful on sandwiches!
I love herbed cream cheese and always get it on my bagels out, but I’ve never thought to make it before (or realized quite how simple it was). Thanks for the idea!
I eat eggs every morning for breakfast and I cannot wait to try this recipe.
Excellent and easy. I used basil and hot fish peppers and served it over salad greens. Thanks!
I have never made scrambled eggs with cream cheese before! Sounds, and looks, delicious! Especially with all the fresh herbs. I have done something similar with both goat cheese and feta and they were both wonderful! Perfect use of all the extra herbs I have laying around this summer.
Thanks so much for sharing! The photos are beautiful.
Simple goodness. Looks divine. I bet goat cheese would also work beautifully.
Cream cheese is in my fridge now, and I always have eggs at home. What I need is herbs…Maybe some orange zest will do. 🙂
Goat cheese might be nice in place of cream cheese?
Tasted good. Then I did it with feta cheese: even better, as was saltier and had more of a kick to it
Looks delicious and I even have all the ingredients! Thanks for this simple- special recipe!
I love eggs in all shape and form and this recipe of yours is another nice idea for scrambled eggs.
You did it again. These are perfect and easy. I’ve made the easy oat bread 4 times and now need to serve some thick slices aside these eggs. Thank you, Miss Heidi!
Ooh heavens I need to get back on dairy when I read stuff like this!
Thanks for an idea that hadn’t occurred to me before. I adore little, easy tips like this that lift an ordinary dish up to the next level.
These sound wonderful. If all else fails, take the leftover cream cheese and stuff it or roll it up in chicken. Then roll in panko and bake. YUM!!
Hi!
I just wanted to thank you for your amazing website! It has been such a great resource of great vegetarian recipes for my family. I made your Baked Farro Risotto for my family for dinner this evening and it was wonderful! My nine year old son gave it two thumbs up. It was our first experience with farro, and it was quite good. Thank you for introducing this new grain to our family. It is quite filling, and a great source of protein.
I worked at a restaurant and their two specialites were the cream cheese in omelets and avocado cream cheese sandwiches, both which flew out the door. really you do not have to take the extra step of mashing the cream cheese with the herbs…just toss in the herbs and green onion then plop in the cream cheese into the egg mixture. the herb cream cheese is great for hors with crackers or little rounds of baguette. I used that for catering a lot. it is also a good spread for cheese sandwiches layering multiple types of hard cheese like swiss or gouda and broiled. the same method works for soft goat cheese or combo cream cheese and goat cheese, which goat cheese haters adore.
Our dad used to make scrambled eggs with cream cheese, sauteed onions, dill, and smoked salmon for us on Sunday mornings close to 50 years ago. He also made “black” eggs which had cream cheese and lots of dried oregano and sometimes tomato. I can’t imagine life before cream cheese in eggs ! Now I make scrambled egg whites with light cream cheese, salsa, and fresh salad greens or baby spinach, all tossed and scrambled together-Yummy!
pure yumminess… and i can only imagine herbed goat cheese being just as (or more ) delicious and savory : )
Always looking for new ways to mix up brekkie. This looks delicious and easy, thanks!!
Nice recipe! I came up with cream cheese scramble myself a few years ago. I just mix small pieces of low-fat neufchatel into beaten eggs with a little tap water and cook in a Sonoma-Williams frittata skillet. Another twist is to combine the cream cheese with my other favorite scrambled egg add-in: Cabot’s seriously sharp cheddar.
Perfect timing for a great idea! I made this for lunch (had some herb and garlic cream cheese waiting to be used up!) and it was yummy.
I have a version of this every morning with egg whites and a wedge of herb flavored Laughing Cow creamed cheese. Super easy and I can pop it into the microwave for breakfast on the go.
Those look so good! I love the “simple-special” dishes or techniques, they always make the best food 😀
I make a similar “recipe” to this, except use mascarpone and herbs. decadent!
I love your term “simple-special.” This is exactly what I look for in a dish — doesn’t have to be complicated to be delicious! I bet this tastes amazing.
Gorgeous. Some slow roasted tomatoes on the side and a big mug of tea and I’d be in heaven.
Scrambled eggs have become my staple in the mornings….I’ve been eating them everyday and they’re so delish. Great recipe, Heidi.
xo
Looks fantastic, Heidi! I’ve done something similar with a tofu scramble and an herbed cream cheese mixture and it was amazing. Can’t wait to try this one! 🙂
Absolutely delightful. I really love the simplicity of it. I’m a firm believer that eggs are great anytime of day and these sound like a perfect dinner.
And don’t you just love house guests? I really, really do. It makes my house so much happier.
Mmm Im bookmarking this to make for my husband this weekend… Or maybe I’ll just make it now, for myself. 😉
Three eggs = 2 servings?? In my neck of the woods (WI) that equals 1 serving!!!! Can’t wait to try this recipe.
Cream cheese and lox are another wonderful addition to scrambled eggs. Throw in some red onion for a little bite.
This recipe is very good and creamy. Nice way to have eggs with a whole grain bread.
I have never tried adding cream cheese to my eggs, but I am sold Heidi. I feel like summer is fleeting, but at least the real San Francisco summer is just around the corner 😉 xx
HS: Fingers crossed Kasey 🙂 I think we peaked at 63F at my house today. Ready for some real summer.
Oh dear me, that looks so delish!
Oh my heavens of the stars, YES. This is my kinda meal. Cheesy and eggy. All the way, baby.
The eggs look good, but WHERE did you get that gorgeous bread?
HS: One word: Tartine
Sounds delicious! I concur – jiggly whites are disgusting. I always love coming across new recipes for eggs – they’re my favorite for breakfast, but I tire of the same thing over and over. Thank you!
Heidi: Do you think Neufchatel is truly a good substitute for cream cheese? Or is there something lost in the trade. I’ve been buying it for so long, I’m not sure how they really compare.
We grew up on chive-cream cheese eggs as our tradition made by my dad every Christmas morning (and some other choice days of the year)! So glad to see other people get to experience the happiness, too 🙂 Thanks.
I love the idea of herbed cream cheese–you’re right, simple but special. I have all the herbs you listed planted in pots around my deck–this will be great!
The perfect recipe for a lazy Sunday morning. By the way, I checked out Lynn’s website and her work is amazing – so elegant and simple (kind of like this recipe) 🙂
i’ve always heard of adding cream cheese to eggs but haven’t done it myself. I think that needs to change, don’t you? 🙂
Love your site!
I have been using cream cheese and herbs in scrambled eggs for years and it raises them to the sublime. Even plain, the eggs have a smooth, creamy quality. Thanks for highlighting this gem of breakfast!!
holy yum …
I would skip cream cheese and add ricotta …
Wow – looks and sounds delicious! Saved and trying it out asap… Thanks! xoxo from Trinidad
Great idea. Cream cheese is not something I typically buy…once in a while to add to desserts. I like the savory aspect of this and adding it to eggs sounds like it would make them creamy. Thanks for sharing.
Delicious – perfect breakfast! Herbs make everything better 🙂
Great idea. And, about cream cheese…try putting some outrageously good home-made chutney on, or in it…on a perfect cracker…..yum! There are some really good cream cheese makers-like Cowgirll and their Fromage Blanc.
Heaven on a plate. Thanks for sharing!!!
What a perfect meal!
I’ve never had cream cheese mixed into eggs – but it sounds delicious… especially this gorgeous green herb-speckled cream cheese!
Trying these this morning. Just love the idea!
Hi Heidi,
Thanks for sharing all your lovely friends and receipes with us. This is one I have been doing for years and I never thought to pass it on to anyone 🙂 I always love playing in the kitchen so this was an early on playtime. Have fun with it exactly as made only pour it over any type of noodles. Pretty and makes a great lunch with the leftovers.
We are definitely having this for dinner tonight!! Thanks for the recipe.
Also Greek Yogurt is a great addition to eggs. It just makes them nice and fluffy!! I LOVE eggs!
My mom used to do this! Except it was herbed philidelphia cream cheese and she would smear it on the plate before putting the hot eggs on top, instead of mixing it in. It would get so gooey and melty. This looks like a great updated version of one of my childhood favorites!
Yummy – Going to make these for sure !!
Sounds like the perfect way to spend the summer. Beautiful eggs to celebrate good times with friends.
Having leftover cream cheese isn’t really a “problem” 🙂
The eggs and herby cream cheese look wonderful!
I hardly ever buy cream cheese either, but I’m putting it on my shopping list to try this. I’ve also got some herbs in the garden I can use.
Also love that you’ve mentioned ways to use up the leftovers 🙂
Thanks x
I make breakfast most Sunday mornings. I cannot wait to try this. It sounds wonderful and easy.
these eggs could be a new sunday morning special! look so yummy can’t wait for the weekend!
What a great way to make scrambled eggs, so creamy and delicious.
This sounds lovely! I am a big scrambled egg fan. Yum!
Nancy’s Cream Cheese is fabulous! I’ve never heard of a recipe like this, but eggs are one of my favorite foods and adding herbed cream cheese sounds too perfect. And leftover herbed cream cheese? Definitely not a problem!
This sounds wonderful, I’m going to try it tonight!
As far as leftover cream cheese goes, I once found a recipe (I cannot remember where…was it here?) for baked gnocchi with cream cheese, tomato sauce and spinach. You just broil it in a casserole dish in the oven for a few minutes.
Oooh I’ve never thought of cream cheese either. I always use either sour cream or creme fraiche in eggs, but this recipe does look lovely. Thanks for sharing!
My old college roommate introduced me to the wonder of cream cheese in eggs…. and pretty much everything else for that matter. Such an odd yet fantastic combination!
Simple special is the perfect way to describe this dish 🙂 I love herbed cream cheese and this scramble would taste delicious on crusty whole grain bread! Can’t wait to try it for brunch this weekend.
Sounds wonderful! I have been eating scrambled eggs with Laughing Cow cheese wedges, but I was wondering if it would work with regular cream cheese to get that creaminess factor. Now I know. 🙂 Yum!
Super yum! I would add some avocado, and jalapeno for extra indulgence. It’s so nice to be surrounded by those you love!!!!!!!
This sounds and looks just absolutely incredible! Looking forward to trying this out for breakfast.
i love houseguests, too! mine never cook though – they visit so i can! ha ha.
This looks like what I’ll be having tomorrow morning… Delicious! I bought some goat’s milk cream cheese and I’ve been looking for a good way to use it!
I really like this recipe! Every Saturday morning my other half and I eat eggs, and I’m always trying to find different ways of cooking them. I might have to give this one a go this weekend 🙂
Sure looks tasty!!!
~Martin
Looks great. I love what you call “simple-special”, and I think it sums up a lot of what I’ve gotten out of your website and cookbooks.
I’d make this if only to have the excuse to spread the leftover herbed cream cheese on everything! 😀 Thanks for sharing this “simple-special” recipe!
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