Thank God It’s Friday! Friday evening dinners are celebrated with a grilled salmon filet with an assortment of veggies. It’s the exhale after a routine work week and a mini TGIF celebration. Invariably, there are little bits of this and little bits of that leftover, including about 1/2 cup salmon. A breakfast Frittata makes a great home for leftover veggies and salmon, but there is always too much and what to do with THOSE leftovers?
These Nested Eggs are my answer to using the leftover salmon, dividing the portions in each ramekin. The result? They were devoured down to the last delicious drop with no leftovers. I have this thing about not wasting food – so using up leftovers in a yummy, healthy way makes me very happy. Here’s how it’s done-
1/2 cup leftover cooked salmon, divided
sea salt and pepper
pinch of nutmeg
2 tablespoons goat cheese, divided
2 organic eggs
Preheat oven to 375 degrees.
Spread a little olive oil on the inside of 2 ramekins. Set aside.
Sprinkle goat cheese over greens and salmon distributing it evenly over greens. Season lightly with salt and pepper.
Gently crack an egg over ingredients, season with salt and pepper and a pinch of nutmeg.
Make it your own by using leftover steamed or roasted veggies in place of the greens. Let me know what works well for you so others can learn from you too. Fitting fresh veggies into every meal is a challenge but this an easy way to integrate them into breakfast.
Give it a try and tell me how you like it!