May 12, 2012 by E.
If you’re like me, you spend most of your weeks eating breakfast in your car or at your desk at work. Since breakfast is easily my favorite meal of the day, by the time Saturday rolls around, I am more than ready to relax with a delicious breakfast. I eat these eggs while sipping my coffee and reading a magazine, at a table that’s not a work surface. They don’t take long by any means, they’re incredibly easy, great to feed a crowd, and feel indulgent without being overly caloric. So the next time you find yourself wanting, and having time to prepare, something more than a spoonful of peanut butter for breakfast (one of my frequent weekday options), give these eggs a try!
Read more to see the recipe.
Indulgent Saturday Eggs
Serves 1 person, but can easily be adjusted up
Olive oil, for the pan
Salt and pepper, to taste
1.5 Eggs per person (if I’m cooking just for myself, I round up or down depending on how hungry I am that morning – this recipe was made with 2)
1 heaping tablespoon nonfat plain Greek yogurt*
1 5 oz. can good quality canned salmon or tuna, packed in olive oil**
1 tablespoon grated Parmigiano Reggiano cheese
1/2 tablespoon creamcheese
1 teaspoon butter
1 handful (about 2 tablespoons) of frozen peas
*Note: You could also use sour cream here, as most people do when making scrambled eggs. I have started subbing Greek yogurt, as it has about the same consistency, but is MUCH healthier. You’ll have fewer calories and a lot more protein.
**Note #2: I buy Trader Joe’s canned salmon or yellowfin tuna packing in olive oil – they’re inexpensive and so great to have on hand. Wherever you shop, make sure the canned fish is of good quality and not packed in water. If you can’t find good canned fish, you can use packaged smoked salmon, cut up into small squares or slices.
Heat a pan or cast-iron skillet over medium-low heat. Add enough olive oil to just coat the bottom of the pan.
Gather your ingredients
Crack egg(s) into a bowl, and add the heaping tablespoon of Greek yogurt (a little more for 2 eggs, a little less for 1 egg)
Beat eggs for 2 minutes or so, until mixture is very smooth, and color has turned 1 shade darker than butter. (Whipping the eggs for slightly longer than usual helps them cook up to be light and fluffy.)
Open canned salmon or tuna and drain of excess olive oil. Separate the fish you’ll be using in this recipe (I used 1/4 of the can when I made this recipe for just me), and store the rest for use later.
Add scrambled eggs to pan, and don’t touch them for 3-5 minutes (or longer, if you’re cooking more eggs). Season to taste with salt and pepper – you may want to go a little lighter than normal on the salt, since we’ll be adding salty Parmigiano cheese in just a few minutes. After eggs have set slightly, fold in the salmon/tuna and peas. Stir gently to combine. Continue cooking for another minute, and when eggs are almost done, add the remaining ingredients – butter, Parmigiano cheese, and cream cheese.
Stir gently until butter has melted and eggs are fully cooked.
Serve the eggs with a glass of OJ or coffee (or both), grab your favorite magazine and newspaper, and relax. It’s the weekend!