Thursday, June 2, 2011
The wonderful thing about this dish is that in only 4 minutes, you can turn your leftovers into a breakfast, lunch, or dinner.
Set a skillet over moderate heat and spread your leftovers evenly to form a layer 1/4-1/2 inch. Cover and heat for a couple of minutes until warm. Reduce the heat to low (if using electric stove, take the skillet off heat to let the burner cool off while you are adding the eggs). Break the eggs on top of your leftovers, cover the skillet, and cook on low heat until the whites are almost opaque, 3-4 minutes (check at 3 minutes). It is safer to remove the skillet off the heat when the whites are slightly translucent. Leave it covered for 30-60 seconds, and they'll be done. If you missed that moment and the whites got completely opaque, remove the eggs onto the plate immediately. Sprinkle with salt and pepper and serve.
The eggs in the pictures are cooked over lentils braised in red wine.
Posted by Helen Rennie at 10:56 AM