Leftovers Brunch

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3 servings Easy
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Ingredients (12)

  • 2 bagels sliced horizontally into 3 slices each
  • 3 eggs
  • 3 slices of procuitto
  • 1 cooked sweet potato
  • 1 cooked yukon gold potato
  • 1 shallot
  • 1 avocado
  • 1 lime
  • handful of chopped coriander
  • seeds of half a pomegranate
  • bit of olive oil and butter
  • salt and pepper

Summary

The last rays of sunshine were tinting the fallen leaves and we’d grabbed a couple of days to hide out at the cottage and watch Obama win. With barely any ingredients but a few measly leftovers I created a delicious brunch for my 2 friends and myself to enjoy alfresco before we headed back home to snow the next week!
All I had on hand were 2 bagels, an avocado, a pomegranate,3 slices of proscuitto,3 eggs,1 leftover cooked sweet potato and yukon gold, a shallot, 2 tiny tomatoes, a lime and some coriander.

Instructions

  1. 1chop the potatoes and most of the shallot
  2. 2heat up a bit of oil/butter mix and stirfry the potatoes to create homefries
  3. 3enlarge the hole in 3 bagel slices and butter one side
  4. 4in a greased pan cook unbuttered side down and then flip and break egg into centre of each bagel
  5. 5salt and pepper and cook for approx 3 minutes
  6. 6while the eggs are cooking chop the avocado and smush in the next ingredients
  7. 7finely chopped remainder of shallot and the juice of one lime, chopped coriander 1/4 tsp salt and pomegranate seeds
  8. 8garnish with tomato slices and serve procuitto over egg in the hole
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