By Chef David “Smitty” ·
I’m sure the first comment or question I get about this article will be: “Where did you get that title?” So, that’s what I’ll answer before I write anything else.
After hiking up to Gold Coast for my first hike, I ran into Eric and Denise. While Eric was talking to some of the tie-dye group, Denise wanted to know if I could possibly write an article about using the surplus or excess food from last night’s dinner for breakfast. The thing is, she isn’t allowed to use the term leftovers because Eric won’t eat leftovers. She said she would usually add eggs and call it an egg bake. At first, I did consider using egg bake as part of the title, but when I think of an egg bake, I think of a quiche or casserole and there are too many other ways of adding eggs to the leftovers (sorry Eric) to single out or lump everything into one name.
Instead of giving you one recipe, I think in this case, it’s much better to get you thinking of the many possibilities. Like I say so often, use my recipe as a guide.
When you think about it, there are few things that don’t mix well with eggs. Maybe spaghetti or other pastas, and if I spent time, I could probably come up with something else I’d avoid adding eggs to, but most things will go great with eggs. Another thing that has to be mentioned is that all your dinner surplus items are already cooked off or else they really don’t fall into the leftover category, so you will want to heat them first before adding them to an egg dish unless you are doing an egg bake-style casserole.
Omelet, burrito simple choices
Starting with vegetables, my first choice would be adding a little cheese and making an omelet. They are quick and easy and work with almost any veggies. When it comes to meats, be it chicken, beef or pork, I would start off with cutting the meat into smaller-sized pieces, adding it to scrambled eggs, and going with a burrito. I also wouldn’t hesitate to add veggies to that burrito. Heat the meat and veggies in a sauté pan, add the eggs and scramble them with your filling, add a little cheese and wrap it in a tortilla and breakfast is ready and even travels well. Seafood will go great in either the omelet or burrito.
Make a Mock Eggs Benedict
Those are two simple solutions. For a little extra work for a fancier breakfast, think of some classic dishes and substitute your ingredients. Instead of scrambled eggs, poach or sauté them and make a mock Eggs Benedict. Use whatever meat you have in place of the Canadian bacon on an English muffin, add a layer of vegetables you just reheated, greens work especially well, top with a poached or fried egg and some hollandaise sauce and your styling.
Go poached for Eggs Louie
Eggs Louie is the same thing subbing asparagus for the meat, adding the poached egg and topping that with crab and hollandaise. Again, simply sub whatever veggies you have or add some with the asparagus, and finish the same way subbing any other seafood for the crab.
Huevos Rancheros for Southern Flair
For something with a little more Southern flair, consider Huevos Rancheros. The only beans I can really think of that I would probably shy away from using in an omelet would be black beans and other similar beans. They would definitely fit right into a burrito, but you could also go the route of the Huevos Rancheros. No beans, no problem, again, simply sub what you do have, cover with a red chili sauce, cheese, sour cream and guacamole.
These are suggestions to get you going. Any of the ideas can be with meat or vegetarian. It is also easy to spice up any of these dishes with a few drops of your favorite hot sauce or a little chili paste, which is what I like to use. Now, you know if someone you might be cooking for doesn’t eat leftovers, refer to them as excess or surplus dinner items, add some eggs, and call them breakfast.
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. To read archived copies of Stir it Up, visit chefsmitty.com or TheTahoeWeekly.com. Contact him at smitty@chefsmitty.com or (530) 412-3598.
