*  Exported from  MasterCook  *

                 Scrambled Eggs with Lox and Cream Cheese

Recipe By     : Bon Appetit Magazine, Sep 1995
Serving Size  : 6    Preparation Time :0:00
Categories    : What's For Brunch?

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12      lg            Eggs
     1/2  ts            Salt
     1/2  ts            Pepper
   3      tb            Butter
   8      oz            Cream cheese -- well chilled,
                        - cut into 1/2" cubes
   6      oz            Nova Scotia smoked salmon or
                        - lox -- thinly sliced, cut into
                        - 1/2" pieces
                        Fresh chives -- chopped
                        - (optional)

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 cream cheese and salmon and stir just until eggs are
set, about 1 minute.

Transfer eggs to platter. Sprinkle with chives, if desired, and serve.

Notes:

Called Goldie Lox at Sarabeth's restaurant in New York, 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.


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