I love eggs for breakfast. They’re one of the only things that can actually keep me from getting hungry before lunch and there is an endless number of ways to prepare them. I’m especially attached to scrambles that are bursting with veggies. The only problem is that I’m often very crunched for time during weekday mornings (snooze button, anyone?) and the washing, chopping, and sautéing needed for a proper scramble is just not going to happen…enter the perfect weekday eggs.
With just a tiny bit of prep during the weekend, a plate of delicious scrambled eggs is less than 5 minutes away. Seriously. You can time it. I’ll provide a recipe for you to try out, but really, the perfect weekday eggs are more of a method. When you have a little extra free time in the kitchen, pull out your food processor and puree some scramble-worthy vegetables and olive oil. I used a tomato, shallot, and parsley but I think mushrooms, zucchini, and/or spinach would be other good options. Store the concoction in the fridge and use it as the base for your scrambled eggs when you’re in a hurry. As a bonus, I found that this method yields consistently nice, soft scrambled eggs (as opposed to those dry, overcooked bits you might get when you’re rushing to get out the door and trying to multi-task…oops.) I’m not sure why this is, but I’ll take it.
And now, off to hit the books! Let me know how this turns out, especially if you use other vegetables. I want to hear about possible new combinations!
Perfect Weekday Eggs
For the vegetables:
- 1 roma tomato, seeded
- 1 shallot
- 1/4 cup flat-leaf parsley
- 1/4 cup olive oil
- 1/4 tsp cumin
Pulse all ingredients in the food processor until pureed. Use immediately or refrigerate for up to 5 days.
For the scramble:
- 2 eggs per person, lightly beaten
- 1/8 to 1/4 cup vegetable puree per person
- goat cheese (optional)
Heat a skillet over medium-high heat. Add vegetable puree and heat until sizzling, about 2 minutes.
Add eggs and cook, stirring constantly, until scrambled, 2-3 more minutes. Top with goat cheese and serve immediately.
* This post is part of this week’s Gluten-Free Wednesday, Real Food Wednesday, and Frugal Days, Sustainable Ways.