Sunday, September 22, 2013

Sunday Breakfast

fried eggs and chiles desrellenos, summer squash, and yellow bell, orange juice, and water

Fried eggs and chiles desrellenos, summer squash, and yellow bell, orange juice, and water.

So I was saying, welp, being a genius at using up leftovers is a dumb thing to be a genius at, but I am the Charlie Eppes of using up leftovers, and Tami said no, using up leftovers is a great thing to be a genius at, in fact, it is a lost art in our single serve society. So yay, I'm sorry I didn't post that breakast, it was baked eggs in leftover tofu, red bell, and pineapple stir fry that I stretched out with summer squash and jalapeno.

My basic formula for stretching leftovers into breakfast is to saute a zucchini or summer squash and a sweet or hot pepper in a pat of butter and a swirl of olive oil, then add in the leftovers and a couple eggs. Today's breakfast is summer squash and yellow bell with an unusually hot chile relleno, the added veg did very well to mellow out the hot. I fry-basted the eggs right in the hash.

The sweetie man has been making Friday night dinners because my week is long and I am tired, and in addition to me not having to cook, it adds an lively element of randomosity to my orderliness, sort of our relationship in a nutshell.

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