Leftover Hack: Baked Eggs

You can roast just about anything edible and, in the colder months, I do! Cauliflower, sweet potatoes, cabbage, winter squash, kale, you name it, I roast it. This means I often accumulate small tupperwares of various leftover roasted veggies throughout the week. Saturday morning, I pull them all out, turn my broiler on, and make baked eggs.

I first had baked eggs at Spoon, an early aughts brunch hotspot that has apparently moved to Murray Hill and become Spoon Table & Bar? Things change.

This dish was a revelation to me. It was served in a piping hot, 5 inch cast iron skillet and filled with toasted mushrooms, crumbles of pork sausage, fresh thyme, and two eggs cracked on top. The whole thing was liberally sprinkled with Parmesan cheese and broiled until the cheese browned on top.

When the dish came out, the eggs were not fully cooked, and part of the fun was mixing your egg and cheesy goodness in with the rest of the dish to make a perfect hash that was better eaten on thick pieces of toast than with a fork. My leftover baked eggs is an homage to that dish and to the days when I would drag myself all the way to flatiron to eat brunch with cool people. ๐Ÿ˜Ž

NOTE: if you haven’t been suckered by Williams Sonoma into buying baby cast iron skillets, you can make this meal in any oven-friendly dish. Just make sure it’s small enough that your veggies are piled in it, and not in a single layer. You also need to bake your eggs until they are cooked to your liking as opposed to broil them until the cheese turns golden.

Super simple kitchen hack for turning leftover roasted vegetable into a quick and healthy Saturday brunch.

Roasted Vegetable Baked Eggs

1/4 of a 12 oz package of bacon, diced

4-6 cups of leftover roasted veggies

4 eggs

1/4 cup Parmesan cheese

Super simple kitchen hack for turning leftover roasted vegetable into a quick and healthy Saturday brunch.

Turn your broiler on high and place your cast iron skillets in the oven.

In a large wok or frying pan, heat diced bacon on medium until cooked. Remove from pan. Discard all but 1 tbs of bacon drippings.

In bacon drippings, heat leftover roasted veggies, tossing constantly until heated through. Add bacon back to wok and mix.

Pull hot skillets out of the oven and divide the veggie mix between your two baby pans. Carefully crack two eggs over the top, being careful not to pop the yolk. Top with cheese.

Broil on the top rack until cheese turns golden brown.

Serve with thick slices of bread.

Here’s a pin to save this weekend leftovers hack for later!

Super simple kitchen hack for turning leftover roasted vegetable into a quick and healthy Saturday brunch.

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