I’m always at a bit of a loss when it comes to figuring out what to do with leftovers. Sure, you can pop them in the microwave and eat them again, but then you’re really just eating a sub-par version of the thing you ate the day before. (Unless you had soup. That reheats like a champ.)
I decided I’d try merging together last night’s dinner with this morning’s breakfast, and I’m very pleased with the results. It’s a pretty simple process, and you could use all sorts of things for the base. I happened to have roasted sweet potatoes, but that bottom layer could be any cooked vegetables, rice, beans, or even a bit of pasta. In fact, I think pasta would work splendidly.
To start, preheat your oven to 350°F. Grease a ceramic dish with your oil of choice (I went with a bit of olive), and add your bottom layer of food.
Then, put a few spoonfuls of something tomato-based on top of your bottom layer. I used salsa, but you could also use tomato sauce, chopped fresh tomatoes, bruschetta topping, etc.
Since these leftovers are presumably coming out of the fridge, put the dish in the oven to heat up the bottom layers. 7-10 minutes should do the trick, but this will vary based on what you use for your base. It’s not an exact science, so don’t sweat it. Whatever food you’re using has already been cooked previously, so you’re just warming it.
Take the dish out of the oven and sit it on a heat-proof surface (e.g. the stovetop or a folded dish towel on the counter). I had a slightly larger ceramic container so I was able to crack two eggs into the dish. If you only have ramekins you can follow the same steps, dividing the ingredients between two small ramekins and cracking one egg into each ramekin.
On top of the eggs I sprinkled salt and pepper, then added a bit of shredded cheese. This part is very adaptable as well. Want to keep it paleo? Skip the cheese. Want to give it more bite? Add chopped scallions or a handful of fresh herbs. Want more spice? Dot the top with some Sriracha.
Put the dish back in the oven and cook for 10-15 minutes, essentially until the whites are just set and the yolks are soft. The cooking time depends on how runny you like your yolks, and also a bit on how reliable your oven temperature is. I cooked mine for 12 minutes and it was the perfect consistency for me. There was a little bit of liquid from the salsa, so just take a look when you take it out of the oven to make sure you’re seeing salsa liquid and not uncooked egg whites.
All that’s left to do is grab a spoon and dig in! If you’re a wheat-eater, feel free to dip some toast in this bad boy. Want to dip without the wheat? Rip a corn tortilla into strips and go to town.
From start to finish this took me about 20 minutes, which is a perfectly respectable amount of time to spend making weekend breakfast.