I’m a HUGE fan of warm breakfasts. Nowadays, unless I’m having Smoothies, I’m fixing up something warm. But – I’m also not much of a morning person. So lately I’ve been trying out new ways to get a warm breakfast put together quickly. This idea was a bit too involved for a workday, but I think it will probably turn into a repeat offender for a weekend breakfast.
I love cream cheese scrambled eggs. They give the eggs a creamy consistency and make them just a bit tangy. I also loved the addition of chives – but I’ve also done this with basil and there are a handful of other herbs this would work well with. I liked adding the spinach before melting the cheese, it wilted the spinach with I preferred for this sandwich. Enjoy!
- 4 eggs
- 2 Tbsp milk (I used skim)
- A pinch of salt and pepper
- 1 small handful chives chopped
- 2-3 Tbsp room temperature cream cheese
- 2 Bagel thins (or bread vehicle of your choice)
- 2 oz cheese (I used Monterey Jack – it’s a good melting cheese)
- 1 handful spinach
Whisk the eggs, milk, and salt and pepper together. Cook over low, stirring often, in a smallish non-stick pan. When the eggs are almost set mix in the cream cheese and chopped chives – at this time toast up your bagel thins. Spread the cooked scrambled eggs over the toasted bagel thins and top with the cheese and spinach.
If desired you can bake at 350 for a couple minutes to melt the cheese and wilt the spinach a bit – but this isn’t necessary.