In article .com>,
Sheldon > wrote:

> 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.

Oh.

My gods...

I actually have served it with eggs and crepes, but not in the manner
you are suggesting.

That sounds amazing! Thanks for the recipe and ideas. :-)

>
> 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
--
Peace, Om

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