27 February 2012

Salmon & Cream Cheese Eggs {or Easter Brunch Idea One}

Good Morning Dearies. Here it is Monday again. And last night we did not have the pleasure of seeing our Downton Abbey in the States due to the mid-season hiatus. But some of you, like myself & Hubby watched Mr. Oscar with renewed vigor thanks to DIY Academy Awards ballots (it got quite competitive here last night. Our inner Oscar gamblers came out). Staying up late to watch to the conclusion of the Oscars + my lethargy due to Downton Abbey's absence calls for a hearty breakfast this fine week day beginning. On top of the fact that Easter is coming & it's never too late to plan for the family Easter Brunch. Here is one of our house favorites...& a potential contender for the upcoming holiday. You can't go wrong with recipe. + your tummy & guests will be so impressed
Salmon & Cream Cheese Eggs 
serves 3

6 brown Organic Eggs
1 1/2 tbsp Light Cream Cheese
2 oz lox (also known as Cured Salmon), cut in strips
1 pat Butter or Earth Balance Butter
Chives, chopped

In a bowl whisk the eggs. Add the cream cheese, cured salmon, and salt and pepper to taste. Whisk again attempting to separate the cream cheese into little chunks.

Place the butter in an omlette pan on medium high heat and let melt. Add the egg mixture and scramble the eggs soft. 

Place the eggs on a platter and top with chives. Serve immediately.




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