Today’s dish is super-uber-versatile. You can use practically any sauce, veg and/or meat. It comes together quickly and makes excellent use of leftovers. I made something like this is while back and then was reminded of it when one of my closest friends posted a pic of something similar on Facebook. It has a real name but I forget what it is so we’re just going to call it “My Favorite Egg Concoction.”
As if it weren’t versatile enough already, you can also whip it up for pretty much any meal you need to: breakfast, lunch, dinner, brunch, linner, midnight snack. Even if you’re tired it’s so quick and easy that there’s pretty much no excuse to not make this unless you just don’t have the ingredients. If that’s the case, get thee to the grocery store immediately if not sooner!
So without further delay…
My Favorite Egg Concoction
- Sauce (marinara, pesto, arrabiata, etc.)
- Cooked veggies
- Cooked meat
- Start with skillet over medium heat. If meat and or veggies aren’t cooked, do so now. Once cooked, add sauce of choice. If using leftover sauce and veg, heat up until heated.
- Create holes in the sauce. Crack eggs into holes.
- Continue to cook until eggs are desired doneness. (I usually finish off under the broiler to make sure top gets cooked without overcooking the yolk.)
Possible combos to start you off:
Sautee cooked chicken apple sausage and mushrooms. Make two holes and crack an egg into each hole. Mix pesto and coconut milk (or cream) together. As whites start to set, pour creamy pesto around yolks. Sprinkle all with parmesan. Cook until eggs are done. (Finish off in the broiler so that bottom of eggs don’t over cook.)
Chop bacon and fry until done. Remove bacon (leaving grease) and add sweet potato chopped small. When they are relatively close to done, add mushrooms. When sweet potato and mushroom are done, throw bacon back in. Create two holes and crack an egg into each hole. Mix pesto with coconut milk (or cream)and pour around dish. Top with parmesan. Continued cooking until eggs are set. (Finish off in broiler so bottom doesn’t overcook before top.)
Started by heating up leftover spaghetti sauce (Browned hamburger. Added in mushrooms to cook. Added favorite jar of marinara, red wine and spices. Simmered until cooked through.) Once sauce is heated, make a hole in the center to crack an egg. Cooked until egg is fully set.
So as you can see, the only limits here are the ingredients you have on hand and your imagination. If you make this, let us know what you think as well as any additional variations in the comments!