Leftovers Remix: Easter Edition

One of the best things about going home for holidays is spending time with family, reconnecting with old friends, recharging…who am I kidding, it’s bringing back leftovers!! (Along with all of those other things, of course). Nothing says “welcome back to the real world” like half a rack of roast meat sitting in your fridge so you don’t have to think about cooking during the week.

This week after celebrating Easter–thanks to my oh-so-loving mother–I brought back tons of hard-boiled eggs (dyed, duh), roast ham, breakfast potatoes, veggies and spinach dip, and half of an amazing Italian breakfast torte. Though I love a good meal scavenging random ingredients, I decided to use a few of the items to put a “remix” on the usual leftovers we tend to bring back after a holiday visit home. I already had a sweet potato lying around and bought the green beans, but figured they worked well because they are both often used for holiday side dishes anyway!

The Easter Leftovers Remix: Open-Faced Egg Salad Sandwich with Honey-Baked Ham, and Green Bean and Sweet Potato “Fries”

Ingredients:

3-4 hard boiled eggs, couple tablespoons mayo, salt/pepper, paprika, ham, multi-grain bread, 1 sweet potato, 1/2 lb green beans, olive oil, Italian breadcrumbs, sriracha (if you want to make sriracha mayo for the fries), ketchup (to serve on the side)

Directions: 

Preheat oven to 375/400 degrees.

Slice the potato to bite-able wedges, mix with olive oil, salt, pepper, and minced garlic.

Spread out on one half of a baking sheet covered in tin foil (for easy cleanup).

Next, cut the ends off of the green beans, mix with olive oil, salt and pepper and then spread out on the remainder of the sheet pan. Top the green beans with a few good handfuls of Italian breadcrumbs. Bake for 25-30 minutes, stirring occasionally, until all veggies are crisp and “french fry like.”

While the vegetables are baking, peel the eggs and mash with mayo until the salad reaches your desired consistency. Add salt, pepper and Hungarian paprika to taste. Slice a few pieces of cooked ham.

Toast a piece of bread. Spread with your egg salad mixture and top with ham. When the “fries” are finished baking, mix together and place on the side of your plate with some ketchup and homemade sriracha mayo if desired (literally just mix together mayo and a few squirts of sriracha!).

Enjoy! This made 2 servings for me – one for dinner that night and one for lunch the next day (as a full sandwich).

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

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