Creamy Curried Scrambled Eggs Recipe - Allrecipes.com
Creamy Curried Scrambled Eggs Recipe
  • READY IN 20 mins

Creamy Curried Scrambled Eggs

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2008

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

 
Most Helpful Critical Review
Sep 11, 2009

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

 

14 Ratings

Jan 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?!!

 
Nov 25, 2008

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

 
Jan 21, 2010

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!

 
Jun 25, 2009

Tried this tonight (I love breakfast for dinner!), as I had some cream cheese to use up, and I am impressed! I didn't use curry (allergic), and added a tiny bit of ham which I needed to use up as well, and it was all very satisfying!

 
Jul 01, 2008

Fast and easy meal, just what I need when I'm tired and hungry!

 
Jul 09, 2009

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.

 

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Nutrition

  • Calories
  • 420 kcal
  • 21%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 496 mg
  • 165%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 18.2 g
  • 36%
  • Sodium
  • 571 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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