- Dish type
This is a deliciously different recipe for scrambled eggs, especially nice on top of toast. The cream cheese makes these eggs extra creamy.
19 people made this
- 2 teaspoons ghee (clarified butter)
- 2 shallots, thinly sliced
- 1 teaspoon curry powder
- 1 tablespoon water
- 110g cream cheese
- 4 eggs
- 1 teaspoon Dijon mustard
- salt and pepper to taste
MethodPrep:15min ›Cook:20min ›Ready in:35min
- Melt the ghee in a frying pan over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.
- Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the frying pan with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.
Reviews & ratingsAverage global rating:(15)
Reviews in English (15)
This was really good! I was a little skeptical but I followed the recipe exaclty and I loved it. This ones a keeper!-05 Oct 2008
Delicious! All I did differently was add a sliced green onion; I might also try a little cilantro next time. I had seen other cream cheese scrambled egg recipes (which called for 1 oz. cream cheese per 2 eggs, instead of 1 oz. per 1 eggs as in this recipe) and worried that this recipe had too much, but it was perfect! People that prefer their scrambled eggs very dry and stiff might find this recipe calls for too much cream cheese, but what do they know?!!-30 Jan 2009
I used margarine instead of ghee, and onions instead of shallots, and it was still delicious! I will definitely make this again!-25 Nov 2008