In a bowl whisk together the eggs, the cream cheese, 2 tablespoons of the chives, and salt and pepper to taste. In a large heavy skillet melt the butter over moderate heat, add the egg mixture, and cook it, stirring, for 6 to 8 minutes, or until the eggs are cooked through. Serve the eggs sprinkled with the additional chives. Serves 8. Gourmet November 1993
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 217 | ||
Calories from Fat: 159 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 7.7g | 38 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 446.2mg | 137 % | |
Sodium 185.9mg | 6 % | |
Potassium 156.6mg | 4 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.4g | ||
Protein 13.5g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 217
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