Oh my dear sweet Saturday...

"Scrumptious Saturday"...that is how I am going to start referring to that day I long for each week!  I spend my whole week working and being on weight watchers....watching what I eat and going to the gym. Blah.  Saturday is my day!  It usually consists of brunch with the girls (the girls being my mom and sisters) and then bargain shopping, being crafty...or baking!  All of these things feed my soul, and that's why I look forward to this day every week!  I watch what I eat all week long, so Saturday is the day for those extra-special, full fat recipes!  I decided to share tomorrow's recipe with you!  ENJOY!

Cheesy Eggs and Blueberry Scones
This recipe is delicious...and yes, very rich!  It makes the creamiest, cheesiest eggs on the planet, and nothing better to go with them than, sweet, buttery blueberry scones! Here's the recipe...

Serves 2 people

Cheesy Eggs
6 eggs
1/4 cup heavy cream
1 tbsp butter
4 slices of American cheese (yes...the processed kind!)
dash of hot sauce
salt and pepper

Instructions:  Crack the 6 eggs into a mixing bowl.  Add the heavy cream.  Poke the yokes and begin to whisk the eggs and cream together until fully combined.  Add salt and pepper and a dash of hot sauce.
Heat a non-stick skillet on low and add the butter.  When the butter is melted, pour the eggs into the skillet.  With a wooden spoon, start in the center and stir the eggs from the middle of the pan working your way out for about 30 seconds.  Next, add the 4 slices of cheese and continue to stir until the eggs are fluffy and creamy!  Sprinkle on some salt and serve!

Blueberry Scones
Preheat the oven at 425

1 cup baking mix (I use Bisquick)
3 Tbs sugar
1 egg
1/4 cup heavy cream, plus 2 tablespoons.
1 cup fresh blueberries

Combine baking mix (reserving 2 tablespoons), 1/4 cup of cream, sugar and the egg in a large mixing bowl.  With a wooden spoon, stir the mixture just until it's all combined. (DO NOT OVER STIR!!)  Next, add the 2 tablespoons of reserved biscuit mix in a bowl with the blueberries and toss together.  Then, add the blueberries to the scone mixture.  With your hands, combine the blueberries and form mixture into 4 large size scones. ( The scones will not look perfect...but that's why they're homeade!)  Then, with the remainig heavy cream, brush the top of each scone and sprinkle them with sugar.  Bake at 425 for 11 to 13 minutes.  Serve with butter!

I hope you enjoy these recipes!  I wish everyday was Saturday!

: ) Amber