Cream Eggs With Irish Cheese And Chives Recipes

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Cream Cheese and Chive Scrambled Eggs image

Categories Egg Breakfast Brunch Vegetarian Quick & Easy Cream Cheese Chive Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 4

Ingredients

16 large eggs
4 ounces cream cheese, cut into bits and softened
2 tablespoons minced fresh chives plus additional for garnish
2 tablespoons unsalted butter

Steps:

In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives.

CREAM EGGS WITH IRISH CHEESE (RACHAEL RAY)

Cream Eggs With Irish Cheese (Rachael Ray) image

I saw this with potatoe sausage patties on 30 min meals and I can't wait to try it. On the show Rachel used Kerrygold butter

Provided by princessshree85

Categories Breakfast

Time 13m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter, cut into small bits
8 large eggs
1/3 cup heavy cream
salt and pepper
1/2 lb farmhouse cheddar cheese, shredded
12 blades fresh chives, chopped

Steps:

Heat a medium nonstick pan with butter over medium-low heat.
Whisk eggs with cream and salt and pepper.
Scramble eggs soft only, then stir in cheese and chives. Continue to cook a minute more, then serve.

Nutrition Facts : Calories 491.2, Fat 41.4, SaturatedFat 23.3, Cholesterol 474.1, Sodium 553, Carbohydrate 2, Sugar 0.7, Protein 27.2

CREAM CHEESE AND CHIVE SCRAMBLED EGGS

Cream Cheese and Chive Scrambled Eggs image

Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.

Provided by Abbs lt3

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 (5 ounce) bag mixed baby greens
1 tablespoon olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
8 large eggs
2 tablespoons fresh chives, chopped
1/4 teaspoon ground black pepper
2 tablespoons butter
4 ounces light cream cheese, cut into 1/2 inch pieces
4 slices multigrain bread, toasted and each cut in half diagonally

Steps:

In medium bowl, toss greens with oil, vinegar, and a pinch of salt. Set aside. In large bowl, with wire whisk, beat eggs, chives, pepper, 1/2 tsp salt, and 1/4 cup water until blended.
In nonstick, 10-inch skillet, melt butter over medium-high heat. Add egg mixture to skillet. As egg mixture begins to set around edge, move it gently toward center to allow uncooked egg to flow toward side of pan. When eggs are partially cooked, add cream cheese and continue cooking, stirring occasionally until egg mixture is set but still mosit, about 1 minute.
To serve, divide greens about four dinner plates. Place two toast halves on each plate, spoon eggs over toast.

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