Cream cheese adds richness to these scrambled eggs without altering the flavor of the eggs. Luckily for us, our neighbors Judy and John who have three chickens, deliver beautiful, fresh, eggs to our front door.
Judy writes the date on each egg so that you use them in the correct order. Brilliant!
These days there are more and more lactose free products available, such as this delicious cream cheese. Green Valley Organics also makes lactose free sour cream and yogurt. All of their products are superb.
Keep the heat low throughout the cooking time of your scrambled eggs. Stir occasionally with a soft spatula.
Once the eggs have set a bit, fold in dollops of cream cheese and most of the chives to the eggs. Keep stirring.
The eggs are almost ready to serve. It’s your decision when to remove the eggs from the pan. Some prefer very soft, runny, eggs, others like me prefer them to be just a bit more firm. By the way, these scrambled eggs are delicious piled on buttered toast.
- 4 - 5 eggs (Mine varied in size so I used 5. If using large or extra-large eggs use 4)
- 1 tablespoon Earth Balance Buttery Spread (or butter)
- 2 tablespoons Green Valley Organics lactose free cream cheese (or regular cream cheese)
- 1 tablespoon finely chopped chives
- ¼ teaspoon salt
- freshly ground black pepper
- Place a medium-sized skillet over medium-low heat. Add 1 tablespoon Earth Balance Buttery Spread (or butter).
- Crack eggs into a medium bowl and whisk well. Add salt and a few grinds of pepper to the eggs. Pour eggs into skillet, stirring occasionally. Keep stirring until the eggs have set just a bit. Add dollops of cream cheese and most of the chives and fold into the eggs gently. Continue cooking until the eggs are as soft or firm as you like them. Transfer to a plate and sprinkle with reserved chives.