The French dish called oeufs en restes, literally “eggs in leftovers,” has as its only two requisite ingredients eggs and leftovers. Recipes instruct to heat any leftover, like boiled or roasted meat, or vegetables, or beans, in a pan with a little broth, crack and slide the eggs onto the warm restes, salt the eggs, cover the pan, and cook on medium-low heat until the eggs are cooked through. This is a delicious and very adaptable meal. As long as the restes are hot, the eggs should be able to resist the temptation to meander toward the bottom of the pan. If they yield to temptation, use a
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