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    You are in: Home / Recipes / Lox and Cream Cheese Scrambled Eggs Recipe
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    Lox and Cream Cheese Scrambled Eggs

    Lox and Cream Cheese Scrambled Eggs. Photo by Rayndrop

    1/1 Photo of Lox and Cream Cheese Scrambled Eggs

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    blucoat's Note:

    I made up this recipe last week and everyone loved it! It's so fast and easy and probably even tastier with regular cream cheese. I used Jarlsberg but you can use any cheese you like. Good recipe for those following a low-carb diet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat eggs. (I find they get fluffier if you beat the yolks and whites separately and then mix them together.) Add milk and stir.
    2. 2
      Melt butter in a frying pan over medium-high heat.
    3. 3
      Add eggs and stir.
    4. 4
      When eggs are nearly set, sprinkle in the cheese, cream cheese, and lox and stir until eggs are just set (don't overcook!).
    5. 5
      Add salt and pepper to taste.

    Ratings & Reviews:

    • on August 19, 2008

      55

      So creamy tasting! I estimated amounts of ingredients. The Swiss cheese definitely makes this dish! Never would have thought to combine eggs with cream cheese & lox. Wonderful breakfast, especially on top of toast with hot coffee! Of course I overcooked it a little, but that didn't seem to affect the flavor/consistency. The lox flavor is so subtle, not overwhelming, not salty. A+

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lox and Cream Cheese Scrambled Eggs

    Serving Size: 1 (166 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 284.6
     
    Calories from Fat 174
    61%
    Total Fat 19.3 g
    29%
    Saturated Fat 8.5 g
    42%
    Cholesterol 456.5 mg
    152%
    Sodium 799.0 mg
    33%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.9 g
    3%
    Protein 23.8 g
    47%

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