Dec. 27, 2011 at 8:46 AM ET
While Christmas is already far behind us, if you’re anything like we are, your fridge is stuffed with scraps from the big feast. Don’t let them go to waste! Timon Balloo, executive chef at the acclaimed Sugarcane Raw Bar Grill in Miami, shares his recipes for quick, easy breakfast dishes utilizing leftovers — simple enough that they can be made while hung over.
“Steak ‘n Eggs” prime rib roasted potatoes hash with sunny side up organic egg
Heat a nonstick pan to medium high heat and add the ½ the oil and potatoes. Sauté until golden brown, add onions and meat, cook for 3-4 minutes. Season hash with salt, pepper and herbs and place on serving plate.
Return pan to fire and start to cook. Once outer rim starts to coagulate or turn white add 2 tablespoons of water and cover until whites are cooked through.
Whatever you have baked organic eggs with market salad
Preheat oven to 350 and brush or spray a 5x5 pan or casserole dish with olive oil. Place leftover item in and add scrambled eggs. Top with chopped herbs and cheese and bake for 10-12 minutes or until cooked through.
Serve dish with your favorite salad or accompaniment and enjoy.