Scrambled Eggs with Lox and Cream Cheese
Called Goldie Lox at Sarabeth's restaurant in New York, this delicious dish gets its name from the golden color of the eggs, which are combined with the lox. There are pockets of cream cheese throughout this savory mixture, the key to creating them is keeping the cheese cold until it is folded into the eggs. Be sure to have plenty of coffee and an assortment of teas on hand to complete the meal.
12 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons butter
1 (8-ounce) package cold cream cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-inch pieces
Chopped fresh chives (optional)
- Whisk eggs, salt and pepper in large bowl to blend.
- Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes.
- Gently fold in cream cheese and salmon and stir just until eggs are set, about 1 minute.
- Transfer eggs to platter. Sprinkle with chives, if desired, and serve.
Makes 6 servings.