Creamy, soft, and full of herbal fragrance, these scrambled eggs with cream cheese are a comforting yet elevated twist on a breakfast classic. Fluffy eggs are enriched with dollops of herb-flecked cream cheese that melt into the warm curds, creating a velvety texture and incredible flavor. Perfect for a relaxed weekend brunch or a simple weekday treat.

Why You’ll Love This Recipe

This recipe transforms humble scrambled eggs into something luxurious with minimal effort. The cream cheese adds rich creaminess, while fresh herbs like thyme, tarragon, oregano, and chives brighten every bite. You’ll love how quickly it comes together—ready in just 10 minutes—and how versatile it is for any breakfast spread. Pair it with good sourdough toast for a meal that feels both comforting and special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 8 oz (225 g) cream cheese, room temperature
• 4 tablespoons chopped herbs (equal parts thyme, tarragon, and oregano)
• 6 green onions (with greens), chopped
• 1/3 cup chopped chives (a generous handful)
• Fine grain sea salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
• 3 large eggs, well whisked
• Sourdough toast, for serving

Directions

1. Prepare the Herb Cream Cheese:
   In a medium bowl, place the cream cheese and mash it with a fork until soft. Add the chopped herbs and mix until evenly distributed. Stir in the green onions, most of the chives (reserve a small amount for garnish), and a generous pinch of salt. Mash until everything is fully combined. Set aside.
2. Cook the Eggs:
   Melt the butter in a nonstick skillet over medium heat. Pour in the whisked eggs and allow them to set slightly. Using a spatula, gently fold the eggs over themselves, allowing them to cook slowly until soft curds begin to form.
3. Add the Cream Cheese:
   When the eggs are nearly done (still slightly glossy), remove the skillet from the heat. Add two dollops of the herb cream cheese—about a tablespoon each—directly into the eggs. Count to ten, then stir gently to incorporate, allowing the cream cheese to melt slightly into the eggs.
4. Serve:
   Sprinkle the remaining chives over the top, season with salt and pepper, and serve immediately with slices of warm sourdough toast.

Servings and Timing

• Servings: 2
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes

Variations

• Boursin Shortcut: Replace the homemade herb cream cheese with 1 tablespoon of Boursin Garlic and Herb cheese for a quick version.
• Spinach and Tomato: Serve the eggs on a bed of baby spinach and garnish with roasted cherry tomatoes for a colorful brunch plate.
• Coriander Twist: Add a pinch of freshly ground coriander seeds for a subtle, aromatic flavor.
• Smear Method: Instead of stirring the cream cheese into the eggs, spread it on the plate before serving. Place the hot eggs on top to create a melty, gooey effect.
• Herb Swap: Try substituting or adding fresh basil, dill, or parsley based on availability and preference.

Storage/Reheating

• Storage: Store any leftover eggs in an airtight container in the refrigerator for up to 2 days.
• Reheating: Gently reheat in a nonstick skillet over low heat with a small pat of butter or a splash of milk to restore creaminess. Avoid microwaving for long periods to prevent the eggs from becoming rubbery.

FAQs

1. Can I use low-fat cream cheese in this recipe?

Yes, low-fat cream cheese works fine, but the texture may be slightly less creamy.

2. What herbs can I substitute if I don’t have tarragon or oregano?

Basil, parsley, or dill make excellent alternatives for a fresh, bright flavor.

3. Can I make the herb cream cheese in advance?

Absolutely. Prepare it up to 3 days ahead and store it in the fridge—it also makes a great spread for toast.

4. How do I keep scrambled eggs soft and creamy?

Cook them slowly over medium-low heat and remove them from the stove while still slightly glossy.

5. What type of pan is best for scrambling eggs?

A nonstick or well-seasoned carbon steel skillet works best for smooth, tender eggs.

6. Can I add vegetables to this dish?

Yes, sautéed mushrooms, spinach, or diced zucchini make great additions.

7. Is this recipe suitable for a vegetarian diet?

Yes, this dish is fully vegetarian and rich in protein.

8. How can I make this dish lighter?

Use light cream cheese, less butter, and add more herbs or chopped vegetables.

9. Can I double this recipe for a larger crowd?

Yes, simply scale the ingredients proportionally and cook the eggs in batches for best texture.

10. What can I serve alongside these eggs?

Sourdough toast, roasted potatoes, or a fresh green salad pair beautifully with these creamy scrambled eggs.

Conclusion

Scrambled Eggs with Cream Cheese is a simple yet elegant breakfast that balances creamy richness with fresh herbal notes. In just ten minutes, you can create a restaurant-quality dish that feels indulgent but effortless. Whether served for brunch with friends or enjoyed solo with hot coffee and toast, these eggs are sure to become a morning favorite.

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