Eggs with Cream Cheese and Lox– Our summer lunch recipe wagon presents a summer meal you can take to work or camp, or the beach.  Our recipes are quick, easy and less than 30 minutes to make.  Make our recipes the night before, refrigerate and pack for the next day.  Or, on the other hand, you can make our meals and freeze them for next week.  Our special today is Eggs with Cream Cheese and Lox
SUMMER RECIPE WAGON: Eggs with Cream Cheese and Lox
Warm croissants served wth jam or marmalade round out this elegant brunch dish, a combination of eggs with the rich tastes of cream cheese and smoked salmon
8 large eggs
2 tablespoons sour cream
1 tablespoon butter or margarine
Pinch ground pepper
1 package (3 ounces) cream cheese, cut into ½ -inch cubes
2 ounces lox or smoked salmon, cut into narrow strips
Snipped dill
In a large bowl, beat eggs and sour cream. Stir in pepper. In a large skillet (preferably with nonstick coating) melt butter over moderately low heat, swirling the pan to coat evenly. Add the egg mixture and cook, lightly stirring until the eggs begin to set, about 4 minutes
Distribute cream cheese and lox evenly over the top of the scrambled eggs.  Reduce the heat to low, cover, and cook just until the cream cheese begins to soften, 1 to 2 minutes.  Garnish with dill, pack in a heated lunch tote for a brunch to go.
Have a Safe, Happy Summer!!
SUMMER CHEF