Recipe: Creamy Curried Scrambled Eggs

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

Creamy Curried Scrambled Eggs Ingredients

• 2 teaspoons ghee (clarified butter)

• 2 shallots, thinly sliced

• 1 teaspoon curry powder

• 1 tablespoon water

• 4 ounces cream cheese

• 4 eggs

• 1 teaspoon Dijon mustard

• salt and pepper to taste

How to Make Creamy Curried Scrambled Eggs

1. 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.

2. 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.

Creamy Curried Scrambled Eggs Nutritions

• Calories: 420.5 calories

• Carbohydrate: 11.8 g

• Cholesterol: 445.4 mg

• Fat: 34.2 g

• Fiber: 0.7 g

• Protein: 18.2 g

• SaturatedFat: 18.3 g

• ServingSize:

• Sodium: 377.2 mg

• Sugar: 2.5 g

• TransFat:

• UnsaturatedFat:

Creamy Curried Scrambled Eggs Reviews

• This was really good I was a little skeptical but I followed the recipe exaclty and I loved it. This ones a keeper

• I used margarine instead of ghee, and onions instead of shallots, and it was still delicious I will definitely make this again

• 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

• Fast and easy meal, just what I need when Im tired and hungry

• 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?

• Tried this tonight (I love breakfast for dinner), as I had some cream cheese to use up, and I am impressed I didnt use curry (allergic), and added a tiny bit of ham which I needed to use up as well, and it was all very satisfying

• 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.

• This was absolutely wonderful, but I gave this only one star. Its so packed with cholesterol, calories, salt and fats, that on a regular basis this tasty dish will kill you. Beware

• Tastey, i loved the cream cheese in there. I didnt follow it exactly, just the idea. but it was good

• Very nice eggs. Bf didnt even know there was mustard in them and he liked them. I dont have shallots--another thing bf doesnt like--so I subbed garlic. Worked well. I served with sausage and toast. Thanks for the recipe

• I didnt care for this recipe.

• My hubbie loves curry, so I had to try this. I ended up baking the eggs instead of using the stove top. It took about 30 to 40 minutes to finish cooking, but it was worth it. Its almost a "curry quiche" in that form and its our new favorite way to have eggs.

• Loved it Didnt add the cream cheese due to dieting and used purple onion instead of shallots Very filing, high in protein and low in carbs

• Best scrambled eggs ever

• Nice kick the regular breakfast eggs.I tried it with Non-fat cream cheese and it turned out pretty goodThanks for the recipe

Source: Creamy Curried Scrambled Eggs