Wednesday, February 4, 2015

Leftover Pot Roast Benedict

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).

 
Ingredients
1-2 poached eggs (good walk-through here)
1/4 avocado thinly sliced
1 toasted english muffin
1/3 cup pot roast (recipe from here minus the fresh herbs, plus dried rosemary)

Directions
1. Put a pot of water with at least 3 inches of water on the stove to boil (I did medium - high heat)
2. Crack an egg into a small bowl. Once slightly bubbling, use a fork or a spoon and carefully stir the pot of boiling water to make a whirlpool. Pour egg into the middle. Cook for 2 1/2 to 3 minutes. 
3. While egg is cooking, toast muffin, slice avocado and reheat pot roast. 
4. Take egg out with a slotted spoon and let it rest while you put together the benedict. 
5. Put english muffin on a plate with the avocado on top of it or next to it (like the photo above), then the pot roast and then the poached egg. Enjoy! 


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