Fluffy Scrambled Eggs with Spinach and Cream Cheese
There is a wonderful little coffee shop in Silver Lake called Millie’s Café. When I lived in that area it was my favorite breakfast spot and I always ordered Millie’s Special – scrambled eggs with spinach and cream cheese. They serve theirs with a homemade…
What you'll need
Ingredients
4 eggs
¼ teaspoon salt
¼ teaspoon tarragon
Few grinds of black pepper
3 tablespoons whole milk
2 tablespoons unsalted butter
2 cups fresh spinach (about 1 bunch), stemmed, washed, and dried with paper towel, and torn into 1-inch pieces
Salt and pepper to taste
2 ounces cream cheese, cut into ¼” cubes
The method
Directions
01
Crack eggs into medium bowl. Add salt, pepper, tarragon and milk. Whip lightly with fork until color is pure yellow and a few large bubbles remain. Set aside.
02
Place butter in 10” nonstick skillet and set pan over medium high heat. When the butter foams, swirl around pan and add torn spinach and season with a pinch of salt and pepper. Cook 1-2 minutes, stirring with spatula, until wilted. Pour beaten eggs into pan. With wooden spoon or plastic spatula, push eggs from one side of pan to other, slowly lifting and folding the eggs to form large curds, 1-1 ½ minutes. Dot mixture with cream cheese and stir gently to incorporate. Serve immediately.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Fluffy Scrambled Eggs with Spinach and Cream Cheese
Prep
Cook
Yield
There is a wonderful little coffee shop in Silver Lake called Millie’s Café. When I lived in that area it was my favorite breakfast spot and I always ordered Millie’s Special – scrambled eggs with spinach and cream cheese. They serve theirs with a homemade…
Ingredients
4 eggs
¼ teaspoon salt
¼ teaspoon tarragon
Few grinds of black pepper
3 tablespoons whole milk
2 tablespoons unsalted butter
2 cups fresh spinach (about 1 bunch), stemmed, washed, and dried with paper towel, and torn into 1-inch pieces
Salt and pepper to taste
2 ounces cream cheese, cut into ¼” cubes
Cook Like James · The method
Directions
1
Crack eggs into medium bowl. Add salt, pepper, tarragon and milk. Whip lightly with fork until color is pure yellow and a few large bubbles remain. Set aside.
2
Place butter in 10” nonstick skillet and set pan over medium high heat. When the butter foams, swirl around pan and add torn spinach and season with a pinch of salt and pepper. Cook 1-2 minutes, stirring with spatula, until wilted. Pour beaten eggs into pan. With wooden spoon or plastic spatula, push eggs from one side of pan to other, slowly lifting and folding the eggs to form large curds, 1-1 ½ minutes. Dot mixture with cream cheese and stir gently to incorporate. Serve immediately.
Cook Like James
Fluffy Scrambled Eggs with Spinach and Cream Cheese
Prep
Cook
Yield
There is a wonderful little coffee shop in Silver Lake called Millie’s Café. When I lived in that area it was my favorite breakfast spot and I always ordered Millie’s Special – scrambled eggs with spinach and cream cheese. They serve theirs with a homemade…
Ingredients
4 eggs
¼ teaspoon salt
¼ teaspoon tarragon
Few grinds of black pepper
3 tablespoons whole milk
2 tablespoons unsalted butter
2 cups fresh spinach (about 1 bunch), stemmed, washed, and dried with paper towel, and torn into 1-inch pieces
Salt and pepper to taste
2 ounces cream cheese, cut into ¼” cubes
Directions
1
Crack eggs into medium bowl. Add salt, pepper, tarragon and milk. Whip lightly with fork until color is pure yellow and a few large bubbles remain. Set aside.
2
Place butter in 10” nonstick skillet and set pan over medium high heat. When the butter foams, swirl around pan and add torn spinach and season with a pinch of salt and pepper. Cook 1-2 minutes, stirring with spatula, until wilted. Pour beaten eggs into pan. With wooden spoon or plastic spatula, push eggs from one side of pan to other, slowly lifting and folding the eggs to form large curds, 1-1 ½ minutes. Dot mixture with cream cheese and stir gently to incorporate. Serve immediately.
