Scrambled Eggs With Cream Sauce Recipes

SOUR CREAM SCRAMBLED EGGS

Steps:

• Mix together the sour cream and eggs in a small bowl. Sprinkle with salt and pepper and mix well.
• Melt the butter in a nonstick pan over medium-low heat. Add the eggs and gently scramble. Remove from the heat, sprinkle with the chives and serve.

CREAMY CHEESY SCRAMBLED EGGS WITH BASIL

Steps:

• Whisk eggs and sour cream in a bowl until creamy and smooth. Mix in cheese. Season with salt and pepper.
• Melt butter in a skillet over medium heat. Pour in egg mixture; cook, stirring constantly, until eggs reach the desired consistency. Mix in basil during final minutes of cooking.

SCRAMBLED EGGS WITH MOREL AND TARRAGON CREAM SAUCE

Steps:

• Place mushrooms in a bowl, and cover with boiling water. Cover and let stand 20 minutes or until tender. Drain well; coarsely chop.
• Melt butter in a large nonstick skillet over medium-high heat. Add shallots; sauté 1 minute. Add mushrooms; sauté 2 minutes. Add broth and juice; cook 2 minutes.
• Remove from heat; stir in sour cream. Stir in 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• Place mushroom sauce in a small bowl; cover and keep warm. Wipe pan clean with a paper towel.
• Heat pan over medium heat, and coat with cooking spray. Whisk together remaining 1 teaspoon chives, 1 teaspoon tarragon, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites. Pour egg mixture into pan.
• Cook for 4 minutes or until soft-scrambled, stirring frequently.
• Place 2 muffin halves, cut sides up, on each of 4 plates. Top each serving with about 3 tablespoons sauce and 1/4 cup eggs.

CREAMY SCRAMBLED EGGS

Steps:

• Whisk eggs, salt and pepper until blended.
• Melt butter in a large skillet over low heat.
• Pour egg mixture in the skillet.
• Cook over low heat just until the eggs begin to set.
• Add cream cheese to the eggs.
• Cook until eggs are the desired degree of doneness and the cream cheese melts, stirring gently.
• Sprinkle with the chives and parsley.
• Serve immediately.

SCRAMBLED EGGS WITH WILD SMOKED SALMON AND LEMON CREAM SAUCE

Steps:

• For the lemon cream: In a small bowl, mix together the sour cream, fresh lemon juice, finely grated lemon peel, and the chopped fresh thyme. Season with salt & pepper to taste.
• In a medium bowl, whisk together the eggs with salt & pepper to taste.
• Melt butter in medium skillet over medium heat. Add the thinly sliced green onion and sauté for 1 minute. Add eggs; cook until almost set, stirring often, about 1 minute.
• Divide scrambled eggs between two plates. Top scrambled eggs with thinly sliced smoked salmon; drizzle with lemon cream and serve. Delicious with a slice of buttered pumpernickel toast.

SCRAMBLED EGGS WITH CREAM SAUCE RECIPE

Steps:

• Step 1: Prepare cream sauce first: In a small saucepan whisk together flour and milk. Add butter and cook until thickened. Keep hot, but not boiling. Step 2: In a separate bowl, beat eggs with half and half, salt and pepper. Step 3: Melt 2 Tablespoons butter in a large frying pan. Step 4: Add egg mixture and cook slowly, stirring occasionally, until almost set. Step 5: Fold in hot cream sauce while eggs are still creamy. Step 6: Keep hot in the oven on low heat (325 degrees) or place over hot water.