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Holiday Leftover Eggs by Journey Monkeys
Holiday Leftover Eggs

Thanksgiving has come and almost gone here in the United States. We, like many people, have been spending a bit of time in the kitchen making tasty morsels for dinner and desserts for the main meal. And while I have the fixings for many different types of breakfasts that would please even the pickiest of eaters, I like to sometimes fly by the seat of my pants and throw something together from a new recipe I’ve found.

This year, my mother-in-law presented me with a new cookbook for my holiday collection: Better Homes and Gardens Christmas Cooking from the Heart, Volume 12. As I thumbed through the cookbook, I found several intriguing recipes. The recipes for Roasted Pear and Clementine Salad was a winner since I was just about to cobble together a salad and this recipe gave me the chance to use some of the newly ripened clementines from my backyard tree! But I digress.

When I gazed into my overflowing fridge on Black Friday morn, I knew I wanted to make eggs, but didn’t have a plan. I pulled a carton out and placed it on the counter and thumbed through my new cookbook. The recipe for Spanish Eggs resonated with me because I had some chili peppers and tomatoes fresh from the garden, but I was still missing some key ingredients.

I made a few substitutions and came up with my own tasty version of Holiday Leftover Eggs. My pantry improv was well-received and scarfed down. It took me about 45 minutes and served 4.

 

Holiday Leftovers Eggs
Recipe Type: Easy
Cuisine: Breakfast
Author: Louellen Coker
Prep time:
Cook time:
Total time:
Serves: 4-6
This is a simple recipe that can easily be adjusted based on what you have in your panty or how many people you need to feed. My family never realized I was using up excess ingredients and made short work of these eggs. ¬†They were happy for the break in traditional fare and asked me to remember the recipe. I’m pretty sure yours will, too.
Ingredients
  • 1/2 cup chopped onions
  • 1 small fresh Anaheim chile, stemmed, seeded, and chopped
  • 1 clove garlic, minced (I used a big heaping spoon from my jar of minced garlic)
  • 4 thick-cut slices of Applewood bacon, chopped into bite-sized pieces
  • 2 cups chopped fresh tomatoes
  • 1 cup chopped potatoes
  • 1 cup chopped mushrooms
  • 2 T fresh cilantro (don’t be afraid to add more!)
  • Salt and pepper to taste
  • 4 eggs
  • Crumbled queso fresco (optional)
  • Avocado (optional)
  • Corn tortillas (optional)
  • Your favorite hot sauce (optional)
  • Fresh cilantro (optional)
Instructions
  1. In a large skillet, cook the bacon to your desired consistency. Remove from bacon and set aside. Discard all but about 1 Tablespoon of the bacon grease.
  2. In the hot bacon grease, cook potatoes, onions, garlic, and chiles over medium heat. When the onions start to turn translucent (about 4-5 minutes), add the mushrooms and cook for 1-2 minutes. Add the tomatoes, fresh cilantro, salt, and pepper. Cook another 5 minutes or until tomatoes release their liquid and the mushrooms and potatoes are tender.
  3. Add the cooked bacon and stir well. Spread the vegetable mixture in an even layer across the skillet.
  4. Make 4 wells in the vegetable mixture. Break 1 egg into a measuring cup and slide the egg into one of the wells. Repeat the process with the remaining wells and eggs. Cover and simmer over medium-low heat for 3-5 minutes or until egg whites are completely set and yolks are to your preferred doneness. (I like them to be a little runny).
  5. Serve them with your favorite fixings. I put the fixings on the side so everyone can customize their own.