A different twist on comfort food for breakfast. Cream cheese added to the eggs makes them extra-decadent, while the curry and shallots make them extra-savory. Delicious served on warmed plates with toast on a cold Seattle morning!

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the ghee in a skillet over medium-low heat. Stir in the shallots, and cook until the shallots begin to soften, about 3 minutes. Season with the curry powder, and cook 5 minutes more. Add the tablespoon of water if needed to keep the shallots from burning.

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  • Meanwhile, place the cream cheese into a microwave-safe bowl, and cook in the microwave until the cream cheese is fairly soft, about 30 seconds on High. Whisk in the eggs and Dijon mustard until the cream cheese is mostly mixed in (a few lumps are fine). Stir the egg mixture into the skillet with the shallots, and cook slowly, stirring occasionally, until the eggs have firmed. They will still be softer than normal scrambled eggs because of the cream cheese. Season to taste with salt and pepper just as the eggs are ready to come out of the pan.

Nutrition Facts

420.5 calories; 18.2 g protein; 11.8 g carbohydrates; 445.4 mg cholesterol; 377.2 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/06/2008
This was really good! I was a little skeptical but I followed the recipe exaclty and I loved it. This ones a keeper! Read More
(9)

Most helpful critical review

Rating: 1 stars
09/11/2009
This was absolutely wonderful but I gave this only one star. It's so packed with cholesterol calories salt and fats that on a regular basis this tasty dish will kill you. Beware Read More
(3)
15 Ratings
  • 5 star values: 6
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
10/05/2008
This was really good! I was a little skeptical but I followed the recipe exaclty and I loved it. This ones a keeper! Read More
(9)
Rating: 5 stars
11/25/2008
I used margarine instead of ghee and onions instead of shallots and it was still delicious! I will definitely make this again! Read More
(5)
Rating: 4 stars
01/21/2010
Very good. I had the soft cheese with onion and chive so did not add shallot. Because my cheese was soft to begin with I used less. Next time I will use more. It was really good; just finished eating! Read More
(4)
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Rating: 4 stars
07/01/2008
Fast and easy meal just what I need when I'm tired and hungry! Read More
(4)
Rating: 4 stars
01/30/2009
Delicious! All I did differently was add a sliced green onion; I might also try a little cilantro next time. I had seen other cream cheese scrambled egg recipes (which called for 1 oz. cream cheese per 2 eggs instead of 1 oz. per 1 eggs as in this recipe) and worried that this recipe had too much but it was perfect! People that prefer their scrambled eggs very dry and stiff might find this recipe calls for too much cream cheese but what do they know?!! Read More
(4)
Rating: 5 stars
06/25/2009
Tried this tonight (I love breakfast for dinner!) as I had some cream cheese to use up and I am impressed! I didn't use curry (allergic) and added a tiny bit of ham which I needed to use up as well and it was all very satisfying! Read More
(4)
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Rating: 1 stars
09/11/2009
This was absolutely wonderful but I gave this only one star. It's so packed with cholesterol calories salt and fats that on a regular basis this tasty dish will kill you. Beware Read More
(3)
Rating: 5 stars
07/09/2009
I was a little afraid of cream cheese in scrambled eggs but I really liked the final product. The eggs had just enough curry flavor and overall were very good. I served them with herb twists. Read More
(3)
Rating: 4 stars
08/20/2008
tastey i loved the cream cheese in there. I didn't follow it exactly just the idea. but it was good! Read More
(2)