Cream Cheese and Chive Scrambled Eggs
Another recipe from the cookbook that my boyfriend bought. Good for a formal breakfast or informal dinner. Serve with cantaloupe or honeydew melon.
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INGREDIENTS
Nutrition- 1(5 ounce) bag mixed baby greens
- 1tablespoon olive oil
- 2tablespoons red wine vinegar
- 1⁄2teaspoon salt
- 8large eggs
- 2
- 1⁄4teaspoon ground black pepper
- 2tablespoons butter
- 4
- 4slices multigrain bread, toasted and each cut in half diagonally
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DIRECTIONS
- 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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