Leftovers for Breakfast

After a fast walking round of golf on a hilly course yesterday, we were definitely hungry. So we took advantage of our garden produce and topped a whole wheat pizza crust (find out how in our recipes section) with a thin layer of homemade zucchini relish from our storag. Then a layer of spinach, chopped oregano, mushrooms, sliced radish, and green onions. A light sprinkle of feta and cheddar finished it – not so much that the veg would steam.

This morning the leftover slices made a great breakfast, topped with a perfectly poached egg.


3 thoughts on “Leftovers for Breakfast”

    1. Well, this is what I do: boil the water in a pan that you can make it at least 2″ deep, if not 3″. When boiling, turn it down to a low simmer and stir in about a tablespoon of white vinegar (it helps set the eggs quickly). Crack eggs one at a time into a custard cup or similar, and gently slip them into the water. If you start the toast just before you slip the first egg in, it takes about the same time for 4 eggs as for 4 slices of toast, if you like them runny in the centre but firm in the whites. Good luck!

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