MEMBER RECIPE
Leftovers Brunch Recipe
Difficulty: Easy |
Total Time:
20 minutes
|
Active Time:
|
Makes:
3 servings
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.
INGREDIENTS
- 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
INSTRUCTIONS
- chop the potatoes and most of the shallot
- heat up a bit of oil/butter mix and stirfry the potatoes to create homefries
- enlarge the hole in 3 bagel slices and butter one side
- in a greased pan cook unbuttered side down and then flip and break egg into centre of each bagel
- salt and pepper and cook for approx 3 minutes
- while the eggs are cooking chop the avocado and smush in the next ingredients
- finely chopped remainder of shallot and the juice of one lime, chopped coriander 1/4 tsp salt and pomegranate seeds
- garnish with tomato slices and serve procuitto over egg in the hole
Member recipes are not tested by the CHOW food team.
