Best 8 Lox And Cream Cheese Scramble Recipes

LOX AND CREAM CHEESE SCRAMBLE

Steps:

• Whisk eggs in a bowl with some salt, pepper and parsley.
• Cut cream cheese into several cubes and prepare your lox.
• Butter pan and keep on medium heat.
• Pour in egg mixture.
• Begin to scramble the eggs.
• Once eggs are no longer runny, toss in cream cheese and lox into various parts of the scramble.
• Give it one last whirl and top your toast or bagel with the scramble.

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE

Steps:

• Whisk eggs, salt and pepper in large bowl to blend.
• Melt butter in large nonstick skillet over medium-high heat.
• Add eggs.
• Using wooden spoon, stir until eggs are almost set, about 5 minutes.
• Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
• Transfer eggs to platter.
• Sprinkle with chives, if desired, and serve.

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE

Steps:

• Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cheese and salmon and stir just until eggs are set, about 1 minute.
• Transfer eggs to platter. Sprinkle with chives, if desired, and serve.

L.E.O. (LOX AND EGGS AND ONIONS)

Steps:

• Cut the onion in half, then slice thinly. In a large saute pan, heat the oil over high heat, then saute the onions until lightly colored. In a bowl, beat eggs with a fork, then add to the pan. When the eggs have set on the bottom, scramble in the lox and flip over. Cook and scramble until just set.

LOX AND CREAM CHEESE SCRAMBLE

Steps:

• Coat 12-inch nonstick skillet with oil; heat over medium heat. In large bowl, beat eggs, dill weed and salt with fork or wire whisk until well blended. Pour egg mixture into skillet. Cook uncovered 4 minutes; as mixture begins to set on bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring.
• Gently stir in onions and lox. Drop cream cheese by teaspoonfuls onto mixture. Cook 4 to 5 minutes, stirring gently, until eggs are thickened but still moist. Garnish with sour cream and capers.

LOX AND CREAM CHEESE SCRAMBLED EGGS

Steps:

• Beat eggs. (I find they get fluffier if you beat the yolks and whites separately and then mix them together.) Add milk and stir.
• Melt butter in a frying pan over medium-high heat.
• Add eggs and stir.
• When eggs are nearly set, sprinkle in the cheese, cream cheese, and lox and stir until eggs are just set (don't overcook!).
• Add salt and pepper to taste.

CREAM CHEESE AND LOX PASTA

Steps:

• In a large pot, cook pasta according to pakage directions; drain and return it to the pot.
• Meanwhile, in a medium saucepan, combine milk, cream cheese, Parmesan cheese, salt, black pepper, and onion powder.
• Cook over medium-low eat, stirring until cream cheese is melted.
• Add peas, reduce heat to low, and stir 4 to 5 minutes, or until sauce is warmed through.
• Add salmon and cream cheese sauce to the pasta in the pot.
• Cook over medium heat 3 to 5 minutes, or until thoroughly combined and warmed through, stirring frequently.
• Serve immediately.

SCHMEAR (CREAM CHEESE WITH LOX SPREAD)

Steps:

• In a food processor, work the cream cheese until it is smooth, turning off the motor and scraping down the sides of the work bowl several times.
• Add the scallions, lox, salt and pepper. Continue working the cream cheese mixture until it is blended (by the way, it is okay if there are some chunks of salmon in the mixture).
• Remove cream cheese mixture to a pretty container or small bowl and refrigerate until ready to serve. Schmear on bagels, matzoh, or toasted pumpernickel or rye bread, or whatever you like.