Eggs

eggs

Today’s breakfast got me thinking how eggs can be used beyond the everyday boiled, fried or scrambled to take a meal to the next level by completely transforming some leftovers into an incredible dish.

Leftover marinara?  Use it as a base to make:

  • Eggs in Purgatory by bumping up the Italian spices and adding a generous pinch or two of red pepper flakes.
  • Shakshouka by adding some harissa and cumin.
  • Spanish Sauce by adding fried onions and peppers, and smoked paprika and cumin.
  • Lecsó by adding fried onions and peppers, and Hungarian paprika.

Leftover curry?  Curried Eggs from leftover lentil, eggplant, chickpea or cauliflower stews are a great change of pace.  Just heat the curry in a frying pan till simmering, crack in a few eggs, cover, simmer and serve over leftover rice. You can also drop hardboiled eggs into the curry for a few minutes until heated, or slice and serve them atop the curry bowl.

Leftover Mexican? Breakfast burritos are always good, or make a quick Huevos Rancheros by heating salsa to simmer the eggs, and serve with leftover rice, beans, and tortillas.

Leftover vegetables? Make a French Omelet or Frittata by seasoning diced, sauteed veggies with herbs de provence and adding small bits of cream cheese to the egg mixture.

Today’s breakfast featured a few leftovers from a Middle Eastern dinner. The eggs were scrambled, then put into pita bread with tabbouleh, and a drizzle of pumpkin vinaigrette salad dressing. This was certainly different from most breakfasts!

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