Dear Food Goddess,
“Back when times were better, my husband would take our family to the Champagne brunch at the old Lickskillet Farm restaurant in Roswell. Our favorite dish was scrambled eggs with fresh chives and either cream cheese or sour cream. Is there someone out there who can tell me how to make this at home?” -- Dianne Peabody, Roswell
When the goddess received this missive, she got on it lickety-split. This delicious breakfast dish, one of the culinary queen’s personal favorites, is the perfect compromise for those agonizing over deciding between ordering eggs or a bagel with cream cheese. The added nuggets of interspersed cream cheese transform an ordinary egg dish into something extraordinary -- lush and rich without being overpowering. A sprinkle of just-sliced chives adds a burst of freshness and earthiness to the dish. It’s like having it all.
When preparing the eggs, keep them soft and moist by using caution not to overcook them. As the eggs start to solidify on the bottom of the pan, gently fold them over while tilting the pan to allow the uncooked eggs to come in contact with the hot pan. When the eggs are almost done, turn off the flame and let the residual heat finish the dish.
Eggs With Cream Cheese and Chives
Serves 4
Hands on: 10 minutes
Total time: 10 minutes
8 eggs
2 tablespoons milk
1 tablespoon butter
1 (3-ounce) package cream cheese, cut into small cubes
1/4 cup thinly sliced fresh chives
Salt
Pepper
In a bowl, whisk eggs and milk until combined.
In a nonstick skillet over medium heat, melt butter. Add egg mixture. Sprinkle cream cheese over eggs. Cook, without stirring, until eggs begin to set on bottom. Gently stir eggs until thickened but still moist. Add chives and stir gently to combine. Season with salt and pepper. Serve immediately.
Per serving: 235 calories (percent of calories from fat, 73), 15 grams protein, 2 grams carbohydrates, no fiber, 19 grams fat (9 grams saturated), 399 milligrams cholesterol, 287 milligrams sodium.
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