Swedish Scrambled Eggs


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Servings: 2
  • 4 eggs
  • 4 ounces cream cheese, cut into small chunks
  • 1 tablespoon fresh dill, finely chopped (or can use 1 1/2 teaspoons dried dill)
  • 1 dash garlic powder
  • salt and pepper
  • Whisk together the eggs until they are light yellow and frothy.
  • Add the chunks of cream cheese, the dill and the garlic powder to the eggs and stir to combine. Season with salt and pepper as desired.
  • Spray a medium-sized skillet with non-stick cooking spray, and heat over high heat until the fat begins to sizzle.
  • Pour the egg mixture into the pan and reduce heat slightly. Stir eggs gently to scramble until they reach the desired consistency.
  • Serve immediately.

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