The Recipes

Leftovers Brunch

In the last month, I have become obsessed with my luxurious Sunday mornings.  Sometimes I go out to brunch with friends, but more often that not, I brew some coffee and settle in with my Sunday papers.  Thanks to the holiday, today is an easy-peasy brunch day.  And, I have found that there is no better way to use up leftovers and turn them into an entirely new dish than to turn them into breakfast food!

Leftovers Sunday Brunch


Ingredients:

- 2 small red potatoes, cut into small disks
- 1/2 c. leftover vegetable ragout
- 2 T. leftover red pepper coulis
- 1 egg
- salt
- pepper
- cooking spray

Set the red pepper coulis out to bring it to room temperature.  Coat a small non-stick with cooking spray.  Once the skillet is heated, lay out the potato disks in concentric circles.  Let them start to crisp, about 6 minutes, and then flip them over.  Press them down with a spatula and add approximately 1/4 c. of water to speed the cooking of the potatoes.  Once the water has evaporated, let the potatoes continue to cook for approximately 5 more minutes.  Plate the potatoes by placing a plate over the skillet and quickly inverting the skillet onto the plate.  Reheat the ragout in a small saucepan until heated through.  Meanwhile, cook the egg in the skillet used for the potatoes.  I cooked mine over easy, but cook your egg in whatever style you like.

Spoon the ragout into the center of the potatoes and top with the egg.  Spoon the coulis around the plate and sprinkle the parsley over the top.