Whenever leftovers are being packed up I always say, "This’ll be great tomorrow with an egg on it!"
I’ve been making leftover omelettes for YEARS. Doesn’t matter why it is - barbecue, spaghetti, a burger, Chinese - it all goes in an omelette the next morning!
I too have been known to use left over Q in my morning omelette/scramble/skillet/anything with eggs. Great looking plate, I’m sure it was delicious! Oh, and thanks for sharing your recipe for the sauce, I have already added it to my "need to try this" list!
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My oldest son who's 13 is quite the egg and omelet chef. He's better than I am. I taught him over the years all I know about eggs, but he is better at applying the advice than I am. I asked him yesterday morning to make me a 4-egg pulled beef omelet with the previous night's leftover beef. I challenged him to not let any of the egg get brown (I hate brown overcooked egg) so he felt like it was a challenge and not just a chore to 'make dad breakfast'.
Turned out spectacular. I wanted green peppers in it but we didn't have any. So I had him put in some tomatillo salsa verde and plenty of cheese.
Ho-lee-cow! I wish I had snagged a pic, it was a perfect yellow diner style omelet with melted cheese inside and on top...but I inhaled it too quick to care about a pic. Leftover BBQ makes fantastic breakfast!
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