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Scrambled Eggs with Lox and Cream Cheese
* Exported from MasterCook *
Scrambled Eggs with Lox and Cream Cheese
Recipe By : Bon Appetit Magazine/ September 1995
Serving Size : 6 Preparation Time :0:00
Categories : What's For Brunch?
Amount Measure Ingredient -- Preparation Method
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12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
8 ounce pkg well chilled cream cheese -- cut into 1/2" cubes
6 ounces thinly sliced Nova Scotia smoked salmon -- or lox
-- cut into 1/2" pieces
Chopped fresh chives -- optional
Whisk eggs, salt and pepper in large bowl to blend.
Melt butter in large nonstick skillet over medium-high heat.
Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes.
Gently fold in cream cheese and salmon and stir just until eggs are set,
about 1 minute.
Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
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NOTES : Called Goldie Lox at Sarabeth's restaurant in New York, this delicious
dish gets its name from the golden color of the eggs, which are
combined with the lox. There are pockets of cream cheese throughout
this savory mixture, the key to creating them is keeping the cheese
cold until it is folded into the eggs. Be sure to have plenty of
coffee and an assortment of teas on hand to complete the meal.
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