Omelet wrote:
> Early morning snacking, just finished off a 16 oz. carton of full fat
> small curd.
>
> Damn I love that stuff sometimes! Does not need a recipe.
>
> It's supposed to be a superior source of quality protein too.

You haven't really enjoyed full fat cottage cheese until you've had it
mixed with beaten egg yolk, spread on a crepe, topped with peach
preserves, rolled up and fried in butter until golden brown and served
piping hot topped with real sour cream, about six of them... and
that's only for starters... blintzes is only the preamble to cream
cheese and lox scrambled eggs.

SCRAMBLED EGGS WITH LOX AND CREAM CHEESE

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.

12 large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 8-ounce package well-chilled cream cheese, cut into 1/2-inch cubes
6 ounces thinly sliced Nova Scotia smoked salmon or lox, cut into 1/2-
inch-wide strips

Chopped fresh chives (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
cheese and salmon and stir just until eggs are set, about 1 minute.

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

Bon App?tit
September 1995