Breakfast Skillet with Sunny Eggs
Full recipe — serves 2
Less left over? Make half with half the saved food and half the added ingredients.
AI-generated leftover idea inspired by Mary’s original recipe. This variation has not been tested by Mary.
Ingredients
- Reserve 3 cups of the cooled Stir-Fried Veggie + Mashed Potato mixture (about half the dish; serves 2–3 as a hearty breakfast). leftover Stir-Fried Veggie Mashed Potato Casserole
- 2 TBSP olive oil or butter
- 3 large eggs
- 2 scallions thinly sliced
- 1/4 cup extra shredded white cheddar (optional)
- hot sauce or salsa (to serve)
Directions
- Heat a 10–12" skillet over medium.
- Add olive oil or butter, spread 3 cups of the mashed-potato/veggie mixture in an even layer and press slightly.
- Cook without stirring 4–5 minutes to form a lightly crisp bottom.
- Make 3 shallow wells in the top, crack an egg into each well, sprinkle scallions and extra cheddar over the surface, cover and cook until whites are set but yolks still runny (about 4–6 minutes) or longer for firmer yolks.
- Finish with a sprinkle of salt, pepper and a few drops of hot sauce or a scoop of salsa.
- Serve straight from the skillet with toasted bread or warmed tortillas.