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The Scrambled Egg Sandwich: Perfect for Leftovers

So - what if you one day you misjudged how hungry you were, and after eating breakfast, or breakfast-for-dinner, you were faced with a little mountain of leftover scrambled eggs. Okay, this probably wouldn't happen very often (if ever!), but just humour me. Say you were hosting a brunch or cooking for a small crowd (as I was a while back), and you ended up with some leftover scrambled eggs (as I did). Hmmm. What to do? You could feed the eggs to the dog or any other animals that happen to be around. We were at an event on a farm the day I cooked a few dozen too many scrambled eggs, and we ended up making some pigs very very happy. Or, you could use the leftover scrambled eggs to make egg salad or a Scrambled Egg Salad. Say what?

Yes, egg salad - to fill a sandwich or top a cracker......

Scrambled Egg Sandwich

or......

......a Scrambled Egg Salad with a vinaigrette-style dressing.

Scrambled Egg Sandwich

Both "egg salads" will work best made with scrambled eggs that aren't too creamy. Gordon Ramsey's softly scrambled eggs, complete with knobs of butter and a lashing of creme fraiche, probably won't work for either of these unusual ways to use up leftover scrambled eggs. You'll want eggs that are firmly cooked. To make the egg salad sandwich filling, simply chop the cooled scrambled eggs, then make up the egg salad as you prefer, with mayonnaise or salad dressing, Dijon mustard, chopped herbs......  If you'd like, here's a basic egg salad recipe. For the Scrambled Egg Salad, to cooled leftover scrambled eggs simply add halved seeded cherry tomatoes, chopped roasted red pepper or sun-dried tomatoes, or sauteed sliced mushrooms, chopped onions and/or chopped sweet peppers as well as a splash of your favourite vinaigrette-style dressing. Serve immediately or chill, then serve.

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