Scrambled Eggs with Cream Cheese and Chives

This morning I was craving some more of that Frittata with Ham, Cream Cheese and Chives I made over the weekend. But alas, it was all gone. I did however have all the fixins to reproduce the flavors so I decided to make a scramble.

 Can you keep a secret? I liked this ridiculously simple scrambled egg dish better than it's fussier cousin that made it's appearance over the weekend.

If you have never had eggs scrambled with cream cheese, you need to ASAP! I have never had such lovely, creamy and delicious scrambled eggs. The chives were a dream and I made up a quick cherry tomato salad to freshen things up a bit.

I'm telling you..... Breakfast heaven!

Scrambled Eggs with Cream Cheese and Chives

~makes 1 serving~

Ingredients:

1 whole eggs plus 2 egg whites, lightly beaten

salt and pepper

2 tablespoons lowfat cream cheese separated into smallish chunks (1/2 - 3/4 inch)

2 t. fresh minced chives

1 1/2 t.unsalted butter

Instructions:

Melt butter in a small skillet over medium heat. Season eggs lightly with salt and pepper. Add in the cream cheese and gently stir. Add the eggs to the skillet and using a heat-proof spatula stir the eggs, adding the chives just as the eggs begin to set up. Scramble to desired doneness.

*To make the tomato salad: Cut about 1/2 c. cherry tomatoes in half. In a small bowl add cherry tomatoes, a pinch of sugar, a couple drops of red wine vinegar, a tiny drizzle of extra-virgin olive oil and a light sprinkle  of salt and pepper. Set this aside to blend the flavors while preparing the eggs. (I also added a sprinkle of  fresh chives.)

Frittata with Ham, Cream Cheese and Chives

I feel like patting myself on the back today for getting up and making my family a hot breakfast. Ok, I'll admit it was more like brunch than breakfast, but who cares? My people got more than a banquet of toast and cereal today.

I was thinking this morning that we just may be one of the world's most lazy weekend families around. It's an accomplishment for us if we even get dressed before evening hits. I'm not exactly proud if this fact but oh well, that's just how we roll.

Actually, we do have a little bit of an excuse. A few years ago my husband started working nights and as a family we all started to gravitate towards being late night people. In the summertime it gets kinda insane and we basically become nocturnal. It's not typical, but we get to spend more time with Dad and that's what counts.

Frittata with Ham, Cream Cheese and Chives

~serves 6~

Note* This recipe uses a total of 12 eggs, 6 whole eggs and 6 egg whites. You could also use 6 eggs and 3/4 c. store-bought egg whites.

Note** If your skillet doesn't have a oven-proof handle you can get around this by wrapping the handle with a double layer of heavy duty aluminum foil.

Ingredients:

12 egg whites

6 egg yolks

2 T. minced fresh chives

3 oz. reduced-fat cream cheese 

4 oz. chopped ham

1/4 t. salt

1/4 t. pepper

1 1/2 T. unsalted butter

Instructions:

1. Adjust the oven rack so it is about 6 inches from the broiler element. Heat the broiler. In a medium bowl beat the eggs with chives salt and pepper. 

2. Separate the cream cheese into about 1/2 inch-3/4 inch chunks. I did this by using 2 spoons, one spoon to scoop of small portions of cream cheese, and a second spoon to scrape it off the first spoon into the bowl with the eggs. Stir gently to combine.

3. Melt the butter in a 10-inch skillet with a oven-proof handle over medium-high heat, add the ham and brown lightly. Reduce the heat to medium and add the eggs. Using a heat proof spatula stir the eggs around until large wet curds form, about 1-2 minutes. Shake the pan to evenly distribute the eggs. Leave the pan on the heat, with out stirring for 1-2 minutes until beginning to brown on the bottom.

4. Transfer the pan to the oven and broil until the frittata is puffy and spotty brown, 3-4 minutes. Remove pan for broiler and let stand about 3 minutes to finish setting up. Carefully slide frittata onto a cutting board or serving platter and cut into wedges.

Deviled Eggs ~ My Mama's Recipe

I hope everyone had a nice Easter Sunday. I got to have it pretty easy this year. We went out to my parent's house for dinner. Typically the task of family meals falls to me. This has been the case for about a decade now. Which I do love, but sometimes it's nice to relax a little. And it was.

This evening I was talking with my best friend and we were reminiscing a little about our Easter traditions growing up. I loved Easter as a girl. Every year, Easter morning I'd wake up to a glorious basket that always had a cute stuffed bunny. There was even one year we got some baby bunnies and another year where we got some baby chicks. (Practical because I grew up on a farm.) Then there was always a frilly dress of some kind, complete with a bonnet to match. There was usually a visit from my grandparents and another cute stuffed bunny. Over the years I even started a bunny collection based on all my Easter bunnies.

Then there was the big dinner. We almost always had, and still have, ham on Easter Sunday.

My mom was (and is) such a great cook, it's a funny thing when the mantle gets passed down to the next generation. She called me a couple of times for cooking advice today. I feel pretty humbled when she comes to me though. I really felt growing up that my mom made the best food in the world. It is a great compliment for me when she comes to me now asking how to make something taste good.

So for the past years that I have been the official maker of the holiday meals, I'm in charge of the ham dinner now and my mom's job is to make deviled eggs. My mom makes, in my opinion the best deviled eggs. They are so simple it's barely even a recipe. Just eggs and mayonnaise pretty much, but so good.

This year we traded and my mom made the dinner and it was my job to bring the deviled eggs. 

Deviled Eggs (Mom's Recipe)

~makes 24~

Ingredients:

12 large eggs

mayonnaise

1/4 t. onion powder (optional)

paprika

Instructions:

1. Place eggs in a large dutch oven, add enough water to cover eggs by about an inch. Cover and bring to a full boil. Remove pan from heat and let sit for 15 minutes. Drain and cover eggs again in cold water to cool down. 

2. Peel and halve the eggs. Place the egg yolks in a medium bowl and mash with a fork to break the yolks up. Add onion powder (if using) and mayonnaise, a tablespoon or two at a time and mix well using a hand mixer. (Using a hand mixer is important to achieve the right, light,creamy consistency.) Keep adding mayonnaise and mixing until the consistency is light and smooth and you like.

3. You can just spoon the egg yolk mixture into the whites (this is how my mom does it). I like to take a large freezer bag, spoon the egg yolk mixture into the bag. Snip the corner of the bag and pipe the egg yolk back into the white. Garnish with paprika.

Oven-Roasted Asparagus with Parmesan and Poached Egg

I think eggs and asparagus go so well together. More specifically asparagus and egg yollk. It brings to my mind a similar taste experience to hollandaise, but a whole lot easier to prepare. I made this as a special breakfast for me and the husband this morning. I felt like indulging us a little, and it was like a mini break away from the kids. Them with their cereal, us with our asparagus and poached eggs.

So good, it deserves an extra photo.

Oven-Roasted Asparagus with Parmesan and Poached Egg

~serves 4~

Ingredients:

1 lb. asparagus, tough ends snapped off

extra-virgin olive oil

salt and pepper

red pepper flakes (optional)

freshly grated parmigiano reggiano, a little or a lot, whatever you like

4 eggs

2 T. vinegar

lemon juice, for seasoning (optional)

Instructions: 

1. Preheat the oven to 425 degrees. Place the asparagus on a large, rimmed baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flake. Roast asparagus until just tender and beginning to brown, about 10 minutes total. About 3 minutes before asparagus are finished, remove from oven and sprinkle with the parmesan. Place back in the oven to finish. Set aside.

2. Meanwhile, poach the eggs. Fill a large nonstick skillet with water about 1/2 inch from the top. Add vinegar and 1 t. salt. Bring to a rapid boil over high heat. Remove from heat, as soon as the bubbles die down carefully crack the eggs into the hot water. Let eggs cook for 5 minutes. With a slotted spoon, carefully remove and drain the eggs. 

3. On each serving plate, divide the asparagus and top each with a poached egg.