One of the best benefits of cooking is having awesome leftovers. Especially leftovers that you can combine for completely new meals. On Monday I had bread and mock Hollaindaise from the Sunday's Egg Benedict. The Asparagus was leftover from Saturday's dinner, I had already recycled it once for the Benedict. And Sunday evening's deviled eggs produced a lot of extra deviled egg yolk. For lunch I microwaved Asparagus and sauce while I toasted some bread. Then spread the egg mixture on toast, and enjoyed a rare solo lunch that wasn't PBJ.
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