Search thousands of recipes reviewed by home cooks like you.

Creamy Curried Scrambled Eggs

Creamy Curried Scrambled Eggs

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Always Cooking Up Something

Always Cooking Up Something

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 420 kcal
  • 21%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 496 mg
  • 165%
  • Sodium:
  • 571 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Natasja
9

Natasja

10/5/2008

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

MG85
4

MG85

1/30/2009

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?!!

Jenniferdori
4

Jenniferdori

11/25/2008

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

Similar recipes