I am currently obsessed with pot roast. Obsessed I may be, but there are only so many times I can eat the leftovers the same way before getting tired of them (ok...I haven't hit that point yet, but I am sure it will come). I have made pot roast nachos before which I will definitely have to do a repeat for this old blog of mine. For some time now (over a year) I've been wanted to make some sort of breakfast with the leftovers and finally did it this morning.
This is a VERY basic eggs benedict - you can see that I left out the hollandaise sauce. It would be delicious, but this was a weekday breakfast, and I didn't have time to make the sauce. To be honest I really didn't miss it. The yolk of the egg provided the sauce component (although not shown in this photo, I would probably serve this with 2 eggs, I just don't have much of an appetite in the morning - I made my mom's with 2 eggs) and the avocado provided a needed freshness.
This breakfast takes about 15 minutes to make - from starting the pot of boiling water to putting the dish together. I put the pot of water on before I head into the shower and by the time I get out the water is boiling. Then I toast the muffin, reheat the pot roast and poach the egg all in under 5 minutes. So there is really only 5 minutes on hand time - that is pretty awesome for a breakfast this delicious. And with one egg, it is approx. 300 calories - perfect for breakfast and it's quite filling - I'm still full and I had this around 7:30am (currently 10:30am).