Recipes.

Last Night’s Dinner with an Egg Stuck in it

By Sarah Wilson


Last Night's Dinner 2:1
Photo by: Rob Palmer
  • 1 servings
  • Prep - 5 mins
  • Total - 5 mins
Last Night's Dinner 2:1
Photo by: Rob Palmer

Who knew last night's leftover dinner with some homemade stock and an egg tasted so good!? This recipe from Sarah's Simplicious cookbook is a delicious way to repurpose that stew, pasta or soup you cooked last night, by sneaking in some extra protein and good fats.  

Servings: 1
Preparation: 5 mins

Ingredients

  • 3 cups leftover dinner (chop up anything that doesn't have a goopy consistency.
  • 1/4 cup homemade stock or 2-3 frozen stock cubes.
  • 1 egg.
  • a good glug of olive oil.
  • sea salt.

Directions

1. Heat leftovers in a skillet or a small saucepan with a little stock. Once hot and bubbling, create a divot in the middle of the mixture and crack in your egg. Cover (with a plate or lid), then reduce the heat and cook until the egg is set. Remove from the heat, pour over the olive oil and season with salt.


Note

Tips from Sarah:

  • If you need to thicken a stew or soup, add 1/3 cup grated sweet potato or 1-2 teaspoons of chia seeds
  • I add a small handful of peas: I believe a pea can improve most things
  • Don't be scared of food poisoning: simply get the meal to a fridge within 2 hours, and keep it there for no more than 4 days before eating. Oh, and reheat it in the microwave for at least 2 minutes until its steaming hot (above 75 degrees)

Who knew last night's leftover dinner with some homemade stock and an egg tasted so good!? This recipe from Sarah's Simplicious cookbook is a delicious way to repurpose that stew, pasta or soup you cooked last night, by sneaking in some extra protein and good fats.

Ingredients

  • 3 cups leftover dinner (chop up anything that doesn't have a goopy consistency.
  • 1/4 cup homemade stock or 2-3 frozen stock cubes.
  • 1 egg.
  • a good glug of olive oil.
  • sea salt.

Directions

1. Heat leftovers in a skillet or a small saucepan with a little stock. Once hot and bubbling, create a divot in the middle of the mixture and crack in your egg. Cover (with a plate or lid), then reduce the heat and cook until the egg is set. Remove from the heat, pour over the olive oil and season with salt.

Note

Tips from Sarah:

  • If you need to thicken a stew or soup, add 1/3 cup grated sweet potato or 1-2 teaspoons of chia seeds
  • I add a small handful of peas: I believe a pea can improve most things
  • Don't be scared of food poisoning: simply get the meal to a fridge within 2 hours, and keep it there for no more than 4 days before eating. Oh, and reheat it in the microwave for at least 2 minutes until its steaming hot (above 75 degrees)

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