Creamy Eggs with Melty Cream Cheese

A pan filled with scrambled eggs being stirred with a red spatula, placed on a stove with a purple cloth nearby.

Creamy Eggs with Melty Cream Cheese

These creamy scrambled eggs are soft, rich, and finished with melted cream cheese for an extra smooth texture. They come together in under ten minutes, making them an easy breakfast that feels a little more special.

Course Breakfast

Cuisine American, International

Keyword best scrambled eggs, breakfast, butter, cooking the eggs, creamy eggs, creamy french scrambled eggs, creamy scrambled eggs, curd, egg recipes, fully cooked, grate, low heat, make scrambled eggs, scrambled egg, skillet, spatula, tablespoon, thicken, whisk

Prep Time 25

Cook Time 4

Resting Time 20

Servings Serving

Calories 387kcal

Author Zuzana Paar

Equipment

1 Nonstick Skillet
1 Spatula
1 Mixing Bowl
1 Whisk

Ingredients

4 Eggs Large
2 Egg Yolks
4 Tablespoons Heavy Cream
2 Tablespoons Cream Cheese
1 Tablespoons Butter Unsalted
2 teaspoons Chives Chopped
1 Pinch Salt as needed
1 Pinch Black Pepper as needed

US Customary - Metric

Instructions

Let the eggs, yolks, cream, and cream cheese sit 15–20 minutes, then chop the chives.
Whisk the eggs, yolks, cream, and cream cheese until well combined.
Melt butter in a skillet and cook the eggs over low heat, gently folding until soft curds form.
Season with salt and pepper, top with chives, and serve immediately.

Notes

The lower your heat, the better the result. Anything above low moves too fast and dries the eggs out before the cream cheese has a chance to melt through properly.
If you want a smoother mixture, grate the cream cheese before adding it to the bowl so it blends in faster and more evenly before cooking.
Serve these eggs right away. The texture is at its best in the first few minutes after it comes out of the pan and does not hold well once it sits.

Nutrition