Saturday, September 19, 2009

Leftovers on Huevos, Part I

My good friend Bryan once told me leftover Mexican food is best served over eggs the next morning.  'It may look and sound disgusting', he said, 'but it tastes amazing.  And it's great hangover food'.  He didn't have to convince me.  I was already imagining  what the flavor of this combo might be like.

When I'm hungover, I always treat the symptoms with a healthy dose of bowl hits to make the pains go away.  I also crave food of substance and am usually subject to what I've got in the fridge.  Eggs are a staple for me, and on this one particular day I didn't have any leftover Mexican food, but I did happen to have some leftover soup.  It was this heavy, chunky Tomato Artichoke soup w/ black olives and lot's of seasoning veggies and herbs mixed in.  The soup had the aroma of a Pizza Hut pizza.  I know that sounds weird, but it was delicious (and didn't really taste like pizza).

Cheesy Egg Toast and Leftover Creamy Tomato Artichoke Soup  

1 piece bread, toasted (I used some Hemp Seed Bread from French Meadow Bakery)
1-2 slices of cheese (any will do)
1 egg, fried, scrambled, poached-whatever your fancy
~ 1 cup leftover, heady, creamy tomato based soup
1 tsp garlic, minced
1 banana pepper, chopped (optional)
1/4 cup onions (if not present in soup)
Olive Oil/Butter/Cooking Oil

In a frying pan, heat no more then a tbsp of butter or oil to Medium+  heat.  When pan is heated, add garlic, onions and banana peppers.  Cook for 5 minutes.  Crack egg into pan and cook until desired readiness.  While the egg is cooking, place slice of cheese on toast and put in toaster oven and toast (or toast bread in toaster and then add cheese)  AND place soup in microwave (if you choose to heat it on the stove-top, begin this process before anything else.) Try to time it so that the toast will be done around the time the egg and soup are done, then place egg on top of cheese toast and scrape the pan of all the delicious onion, garlic and banana pepper bits on top of the egg.  Next, pour that creamy, chunky tomato-veggie soup over the whole thing.  The way my kitchen plates are shaped, they were able to hold in the soup w/out its spilling everywhere.  You may want to consider making this dish in a small-medium sized bowl if your plates aren't equipped to handle the load.

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