Cream Cheese Eggs with Chives

Plate of scrambled eggs topped with chopped chives, served with two pieces of whole grain toast on a white plate next to a blue napkin.

Cream Cheese Eggs with Chives

These scrambled eggs with cream cheese cook up soft, rich, and extra creamy. The cream cheese melts into the eggs for a smooth texture, while fresh chives add a simple finishing touch.

Course Breakfast

Cuisine American, International

Keyword brunch, butter, cheese, cheese eggs, chive, cream cheese, cream cheese eggs, cream cheese scrambled eggs, egg mixture, scramble, scrambled egg, scrambled eggs with cream cheese, skillet, spatula, whisk

Prep Time 10

Cook Time 5

Servings Servings

Calories 387kcal

Author Zuzana Paar

Equipment

Ingredients

4 Large Eggs
2 Yolks additional
4 Tablespoons Heavy Cream
2 Tablespoons Cream Cheese
1 Tablespoon Butter
2 teaspoons Chives finely chopped
1 Pinch Salt
1 Pinch Pepper

US Customary - Metric

Instructions

Set out the eggs, yolks, cream, cream cheese, butter, chives, and seasonings.
Mix the eggs, yolks, cream, and cream cheese, then let sit for 15–20 minutes.
Whisk gently until combined; small cream cheese pieces are fine.
Cook slowly in butter over medium heat, folding until creamy and just set, then season and finish with chives.

Notes

Cook the eggs on low heat and stir gently. Using low heat prevents the cream cheese from separating or clumping, keeping your cream cheese scrambled eggs perfectly creamy and soft.
Add fresh chives or herbs at the very end. This preserves their bright flavor and color, making your cream cheese eggs recipe taste fresher and more aromatic.
Use leftover cream cheese or slightly softened blocks instead of cold straight from the fridge. This allows the cheese to melt evenly into the eggs, avoiding clumps and ensuring a consistently creamy texture throughout.
Remove the pan from the heat just before the eggs look fully done. Residual heat continues cooking them for another minute, so pulling them early is what keeps them soft rather than dry and overcooked.

Nutrition