In my house extra credit is always afforded to those that ‘use things up’. Scorn is generally heaped upon those that leave one spoon of ice cream in the container, one half of a mangled carrot in the bag or three sips of milk left in a cup. Given that I never suffer under the latter I’ll focus on the former.
I am routinely surprised that upon returning from a week long business trip that no apparent grocery shopping has occurred and that the cupboard approaches dangerously low levels (I have implored the family to think about survivability in the event of a zombie apocalypse - or something more mundane). Given that I can’t reasonably go for more than two days without visiting a food purveyor of some sort I never understood until I recognized the frugality and absolute joy that comes from ‘using things up’.
So here is a breakfast salad borne from that ethos.
A few spoonfuls of cold leftover white rice, some smoky bacon, diced tomatoes, a mix of romaine and baby kale topped with an over-easy egg.
I’m guessing that this dish takes no longer than ten minutes to put together making it an indulgence on a weekend morning and eminently doable even during the week.
- 1 cup cold rice (cooked/leftover)
- 3 slices bacon (cooked and sliced into small strips) - warm for 30 seconds in microwave
- 10 cherry tomatoes (sliced)
- 2 cups mixed greens
- 2 eggs
- oil and vinegar dressing - I used Braggs Sesame and Ginger dressing straight from the bottle
- Add rice, bacon, tomatoes and greens to a medium bowl
- Fry eggs (in butter or ghee)
- Toss salad with dressing
- Serve salad on each of two plates
- Top with fried egg
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