French-Style Creamy Scramble
French-Style Creamy Scramble
Ingredients
- 8 large eggs
- 4 ounces cream cheese, full-fat, softened and cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream, (optional, for extra creaminess)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, plus more for garnish
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
In a medium bowl, crack the eggs and whisk them vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Stir in the heavy cream (if using), salt, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Melt the unsalted butter in a non-stick skillet over medium-low heat. Ensure the butter coats the entire bottom of the pan.
⏱️ 1 min
- 3
Pour the egg mixture into the skillet. Immediately add the cubed cream cheese, distributing it evenly over the eggs.
⏱️ 1 min
- 4
Let the eggs cook undisturbed for about 30 seconds, allowing the edges to just begin to set. Then, using a rubber spatula, gently push the cooked eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, gently folding and stirring, for 3-5 minutes, or until the eggs are mostly set but still very moist and creamy. The cream cheese will melt into the eggs, creating pockets of rich creaminess.
⏱️ 5 min
- 5
Remove the skillet from the heat while the eggs are still slightly undercooked for your preference; they will continue to cook from residual heat. Serve immediately onto plates or into a serving bowl.
⏱️ 1 min
- 6
Garnish generously with freshly chopped chives and additional freshly ground black pepper.
Kitchen Tools
Nutrition Facts (per serving)
French-Style Creamy Scramble
- 8 large eggs
- 4 ounces cream cheese, full-fat, softened and cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream, (optional, for extra creaminess)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, plus more for garnish
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
In a medium bowl, crack the eggs and whisk them vigorously with a fork or whisk until the yolks and whites are fully combined and slightly frothy. Stir in the heavy cream (if using), salt, and 1/4 teaspoon of freshly ground black pepper.
⏱️ 2 min - 2
Melt the unsalted butter in a non-stick skillet over medium-low heat. Ensure the butter coats the entire bottom of the pan.
⏱️ 1 min - 3
Pour the egg mixture into the skillet. Immediately add the cubed cream cheese, distributing it evenly over the eggs.
⏱️ 1 min - 4
Let the eggs cook undisturbed for about 30 seconds, allowing the edges to just begin to set. Then, using a rubber spatula, gently push the cooked eggs from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process, gently folding and stirring, for 3-5 minutes, or until the eggs are mostly set but still very moist and creamy. The cream cheese will melt into the eggs, creating pockets of rich creaminess.
⏱️ 5 min - 5
Remove the skillet from the heat while the eggs are still slightly undercooked for your preference; they will continue to cook from residual heat. Serve immediately onto plates or into a serving bowl.
⏱️ 1 min - 6
Garnish generously with freshly chopped chives and additional freshly ground black pepper.