Health

Goldilox Scrambled Eggs

goldilox-scrambled-eggs Photo: Yunhee Kim; Styling: Dawn Sinkowski

Ingredients

  • 8 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 tablespoon butter
  • 2 ounces 1/3-less-fat cream cheese, cut into 1/4-inch cubes
  • 4 ounces Nova Scotia salmon, cut into thin strips
  • 4 slices whole-wheat bread, toasted and sliced in half
  • 2 tablespoons chopped fresh chives

Preparation


1. In a medium bowl, using a stick blender or whisk, beat the eggs until completely combined. Add the salt and pepper.

2. In a nonstick medium skillet, heat the butter over medium heat just until very hot. Add the eggs and reduce heat to medium-low. Cook until set around the edges. Using a heatproof rubber spatula, fold the eggs over on themselves. Repeat folding. Continue cooking until the eggs are set into soft, moist curds, about 10 minutes.

3. Reduce heat to low. Add cream cheese and salmon to eggs and fold until cream cheese is incorporated, about 2 minutes. Remove from heat.

4. Serve a scoop of eggs (about 1/2 cup) over 1/2 slice of toast. Sprinkle with chopped chives.



    Prep: 7 minutes; Cook: 12 minutes. Cut the cream cheese while chilled, and let stand at room temperature about 15 minutes before using.
  • Yield: Makes 8 servings

Nutritional Information

Calories per serving: 145
Fat per serving: 8g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 11g
Carbohydrate per serving: 7g
Fiber per serving: 1g
Cholesterol per serving: 220mg
Iron per serving: 1mg
Sodium per serving: 488mg
Calcium per serving: 52mg

This Recipe Is