The Big Gay Foodie

The Big Gay Al's Food Adventures

Left-Overs Brunch

Sometimes the simplest meals with the most basic, left-over ingredients seem to come together to form fantastically tasty meals and snacks. Eggs in particular are so very versatile that having a few on hand at all times makes a wealth of meals possible. Of course they are great in their own, boiled, fried, poached and scrambled and don’t really need much else other than a little salt and pepper perhaps. What makes them so wonderful is their ability to bring a range of other ingredients together.

This morning, armed with some left over chunky chips from last nights dinner, some ‘past their best’ spring onions, a little left over dill from Thursday’s fish pie, a little dry remnant of cheese from the fridge and 4 fresh eggs I was able to rustle up a delicious brunch.

Cutting the chips into little cubes and frying with a few chopped spring onions, a pinch of salt and some butter until crisp around the edges. Meanwhile in a bowl beat together the eggs with a little pepper, chopped dill and 1/2 the cheese grated. Pour the egg mixture over the potatoes and top with the remainder of the grated cheese. Once the bottom has set, pop the whole thing under a grill until the top is set and the cheese just turning golden.

Here I served it with the last of the ‘Blame Canada’ maple bacon and a potato cake fried in the bacon fat.

Simple, inexpensive and constructed from leftovers, but as tasty as any brunch dish you would find in any fancy restaurant!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


This entry was posted on April 19, 2015 by in Breakfast, Brunch, Economical, Left-Overs, Recipes, Savoury and tagged , , , , , , , , .


Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,198 other subscribers
%d bloggers like this: