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La Belle Cuisine - More Breakfast Recipes

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Scrambled Eggs with Lox and
Cream Cheese



 Stonewall Kitchen, LLC
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“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…
~ Julia Child

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Scrambled Eggs with Lox and
Cream Cheese

Sarabeth Levine - Sarabeth's, New York
Bon Appetit September 1995

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"Called Goldie Lox at Sarabeth's, this delicious dish gets its name from
the golden color of the eggs, which are combined with the lox. There are
pockets of cream cheese throughout this savory mixture; the key to
creating them is keeping the cheese cold until it is folded into the eggs.
Be sure to have plenty of coffee and an assortment of teas on hand
to complete the meal."

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
An 8-ounce package well-chilled cream
cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia
smoked salmon or lox, cut
into 1/2-inch-wide strips
Chopped fresh chives

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. Serves 6.

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