If you read yesterday’s post, you’re aware that I have some serious leftovers in the fridge. It’s time to turn them into a brunch that’s fit for any restaurant menu.
Sweat chopped onions in oil over medium heat. Add minced garlic during the last minute of cooking. Meanwhile, dice leftover steak and potatoes into bite-size pieces, and then add them to the pan, cooking just long enough to warm through and give the potatoes a bit of color. Stir in leftover compound butter and chopped fresh parsley, and then create little holes (nests, if you will) in the hash.
Crack eggs into the nests, taking care not to break the yolks. Transfer the pan to a 350-degree Fahrenheit oven and bake until the whites of the eggs are set and the yolks remain runny. Garnish with more chopped parsley and serve.