Hands-on Time
15 Mins
Total Time
15 Mins
Serves 4 (serving size: about 1/2 cup)

Eggs contain the highest quality protein that you can buy and the yolks are one of the few foods that are a naturally good source of vitamin D. This makes them the ideal breakfast addition to start your day off on a healthy note. The secrets to perfect soft-scrambled eggs are to cook them over moderately low heat and to remove them from the heat shortly before they’ve reached the desired texture (because they will continue cooking in the pan). A touch of cream cheese in the eggs helps them stay creamy and the crunchy topping makes the perfect complement.

How to Make It

Step 1

Combine Crunchy Fried Quinoa, parsley, 1/8 teaspoon salt, and garlic powder, if desired;set aside.

Step 2

Combine eggs, chives, tarragon, and 1/4 teaspoon salt, stirring well with a whisk.

Step 3

Place cream cheese in a small microwave-safe bowl; microwave at HIGH 20 seconds or until very soft.

Step 4

Heat a medium skillet over medium-low heat. Coat pan with cooking spray. Add egg mixture to pan; cook 1 to 2 minutes or until about halfway done, stirring constantly. Stir in cream cheese; cook 1 to 2 minutes or until eggs begin to set, stirring constantlyto break up curds. Remove from heat; sprinkle with quinoa mixture.

Chef's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice