Dill & Cream Cheese Scramble Eggs

Our breakfast isn’t really complete without our favorite scrambled egg. In this recipe, we’ll make our staple meal tastier by incorporating to another hit ingredient – cream cheese. And while it makes the best item for dessert, it can also make our breakfast taste amazing! Perfect to give you the right boost to start the day.

This recipe is so flavorful and savory and will make 4 servings, so let’s get cooking!

These are the simple ingredients:

3 tbsp. butter, unsalted

2 slices bread, cut into small cubes

8 eggs, beaten

2 tbsp. milk

5 oz. (155g) cream cheese, cut into

cubes, at room temperature

2 tbsp. fresh dill, chopped

salt & pepper

Start by melting 1 tablespoon of the butter in a non-stick pot over a medium high heat. Add the bread cubes, season with salt and pepper and cook, stirring often, until the bread turns golden brown. Transfer the croutons to a plate lined with kitchen paper and set aside.

In the same pot, melt the remaining 2 tablespoons of butter. Beat the eggs with the milk and season with salt and pepper. Pour into the pot and cook without stirring for 1 minute. Then begin gently

stirring the eggs, allowing the uncooked eggs to run to the bottom of the pan.

Lastly, cook the eggs until they are almost set, approximately 3 minutes, then stir in the cream cheese and freshly chopped dill. Continue to cook for a further minute until the eggs have set. Divide the eggs

between 4 plates, top with the croutons and serve immediately.

And now you have a soft silky egg and crunchy croutons, the perfect combination of texture and flavor. Enjoy!

Dill & Cream Cheese Scramble Eggs

Difficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

376

kcal

Easy, healthy and tasty recipe for breakfast.

Ingredients

• 3 tbsp. butter, unsalted

• 2 slices bread, cut into small cubes

• 8 eggs, beaten

• 2 tbsp. milk

• 5 oz. (155g) cream cheese, cut into cubes, at room temperature

• 2 tbsp. fresh dill, chopped

• salt and pepper

Directions

• Melt 1 tablespoon of the butter in a non-stick pot over a medium-high heat.
• Add the bread cubes, season with salt and pepper and cook, stirring often, until the bread turns golden brown. Transfer the croutons to a plate lined with kitchen paper and set aside.
• In the same pot, melt the remaining 2 tablespoons of butter. Beat the eggs with the milk and season with salt and pepper.
• Pour into the pot and cook without stirring for 1 minute. Then begin gently stirring the eggs, allowing the uncooked eggs to run to the bottom of the pan.
• Cook the eggs until they are almost set, approximately 3 minutes, then stir in the cream cheese and freshly chopped dill. Continue to cook for a further minute until the eggs have set.
• Divide the eggs between 4 plates, top with the croutons and serve immediately.