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Breakfast recipe · from the recipe book

Creamy Soft Scrambled Eggs with Lemony Greens

Slow-stirred, custardy eggs with a touch of cream cheese and chives, served beside a bright, garlicky salad of kale and romaine with toast.

Creamy Soft Scrambled Eggs with Lemony Greens

Ingredients

  • 9 large450 gEggs
  • 4 large132 gEgg whites
  • 3 tbsp45 gCream cheesecut into small cubes
  • 2 tbsp (30 ml)30 gMilk, 2%
  • 1 tbsp14 gUnsalted butter
  • 2 medium30 gGreen onionsthinly sliced
  • 5¾ cups chopped120 gKalestems removed, thinly sliced
  • 3¼ cups chopped150 gRomaine lettucechopped
  • 1½ tbsp20 gOlive oil
  • ½ lemon, juiced24 gLemon juice
  • 1 clove3 gGarlicfinely grated
  • 2½ tbsp grated15 gGrated Parmesan
  • 4 slices128 gWhole-wheat breadtoasted
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Make the dressing first: in a large bowl whisk the olive oil, lemon juice, garlic, and half of the salt.
  2. Add the kale to the dressing and rub it with your hands for 1 minute until it softens; toss in the romaine and the Parmesan and set the greens aside.
  3. In a separate bowl whisk the egg, egg white, milk, the remaining half of the salt, and the black pepper until smooth.
  4. Melt the butter in a nonstick skillet over medium-low heat, then pour in the egg mixture.
  5. Stir slowly and constantly with a spatula, pushing curds from the edges, for 4 to 6 minutes; when the eggs are just set and creamy, stir in the cream cheese and cook until the eggs reach 160°F (71°C).
  6. Take the skillet off the heat and fold in the green onion.
  7. Toast the bread and serve the scrambled eggs with the toast and the lemony greens on the side.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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