Andouille with LOVE and Cheese ‡
In the original introductory section of these pages, I said that I did not treat the recovery of leftovers. This was a true statement at the time that section was written. But, alas, this recipe falsifies that claim, for you see, LOVE does not refer to my adoration of the ingredients nor my regard for the method by which they are prepared. Instead, it is an acronym for Left Over Vegetables and Eggs! Moreover, I have used variants of this recipe for years without realizing that I was violating my own original intent by doing so.
So, in this present edition, I now acknowledge that some leftover vegetables are good ingredients in everyday breakfast fare. Moreover, just as the mix may vary with the content of the previous evening’s meal, the remaining ingredients may also vary at the whim of the preparer. It doesn’t usually matter what LOV you have, because if they were good enough to save, you probably really like them and don’t want them to go to waste. Ham or turkey sausage may be substituted for andouille sausage, Swiss cheese for cheddar, real eggs for X, etc.
If you don’t have LOV, you can substitute such things as fresh arugula, green beans, broccoli, carrot, scallion, corn, and jalapéno. Some of these may require a little nuking so they are not too uncooked when eaten. They can’t said to be LOV, but freshly cooked V will taste just as well. Insert where indicated below.
- 2 oz andouille sausage, diced
- 1 jumbo egg
- ¼ cup X
- ¼ cup LOV, diced
- 2 tbsp shredded cheddar
- 1 tsp oleo, melted
- ½ tsp Flavor Shaker, or Rib Rub Roberto†
Mix all ingredients except the oleo in a bowl. Melt the oleo in a non-stick skillet and cook the mixture as you would any other frittata. Sprinkle the Flavor Shaker over the frittata before serving.
If you like Eggs Benedict but don’t want the carbs in the English muffin, you can substitute other bases found in the recipes here.
- poached eggs
- sliced ham or canadian bacon
- broccoli loaf (or cauliflower pizza dough)
- hollandaise (or Béarnaise) sauce
Make a Hollandaise or Béarnaise sauce (either Holland-X or Bastard Brenan’s Béarnaise †, and keep warm. Poach the eggs in the usual manner (my usual manner is steamed in a microwave egg poaching dish inserted into a Dutch skillet with boiling water for 3 minutes). Lightly brown the ham or Canadian bacon, and lightly toast a square of broccoli loaf (see my recipe in side dishes). Assemble with broccoli loaf down, then ham, then egg, and top with Hollandaise or Béarnaise sauce.