High-protein scrambled eggs with cream cheese and sun-ripened tomatoes
From the foundersAlexander Eriksson·Founder & CEO
A quick, nutritious breakfast of eggs, egg white and creamy cream cheese whisked together, served with pan-fried Romantica tomatoes and red pointed pepper.
Ingredients
1 serving
- 3 steggs
- 100 gegg white
- 50 gPhiladelphia Original cream cheese
- 100 gRomantica vine tomatoes 🏷️
- 50 gRed pointed pepper 🏷️
- 10 gBregott® butter & rapeseed oil spread
- 2 skivorwholemeal bread
- 1 nypasalt and black pepper
How to make it
- 1
Cut the pepper and tomatoes into small pieces.
- 2
Heat half the butter in a pan and quickly sauté the vegetables for 2-3 minutes until lightly coloured and softened. Remove from the pan.
- 3
Whisk the eggs, egg white and a pinch of salt and pepper together in a bowl.
- 4
Reduce to medium heat, add the rest of the butter to the pan and pour in the egg mixture.
- 5
Stir gently with a spatula until the eggs start to set, then add dollops of cream cheese and take the pan off the heat while stirring to a creamy consistency.
- 6
Top with the fried vegetables and serve straight away with toasted wholemeal bread.
Kitchen tips
- Take the pan off the heat just before the eggs look fully set — the residual heat makes them perfectly creamy without drying out.
- For even more flavour, squeeze over a little lemon juice or top with fresh herbs.
AI-generated content. Always verify ingredients and allergen information yourself.
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