The refrigerator is still gloriously full of leftovers from our Christmas dinner. I have been challenging myself to be creative with the leftovers and create new recipes with them. I attempted potato pancakes last night using leftover mashed potatoes and they were a hit! While I will NOT be competing on an episode of Chopped anytime soon, I did think this breakfast sandwich was delicious. Almost every single ingredient is a “leftover”, but when you transform them into something as deliciously sweet and salty as this, they don’t feel like leftovers at all.
Why do leftovers have such a bad reputation, anyway?
This breakfast sandwich is ready in less than 5 minutes, so no excuses not to use up the ingredients in your refrigerator!
- 1 dinner roll
- 1 egg
- 1 large slice of ham
- 1 tbsp leftover cranberry sauce
- Non-stick cooking spray
- salt/pepper to taste
Note: This recipe is for one breakfast sandwich. Multiply as needed to feed your family!
Begin by preheating a small skillet over medium heat. Spray with cooking spray.
Crack an egg into a small bowl (sometimes a shell accidentally falls in) and gently pour into the skillet. Season very lightly with salt and pepper. The white of the egg will begin to turn opaque once it hits the heat but the yolk will still be jiggly.
Cook the egg for 2-3 minutes and then carefully flip with a spatula to cook on the other side. I like the egg yolk still a little bit runny which is another 1-2 minutes of cooking time after the flip.
While the egg is cooking slice the dinner roll in half and arrange a layer of ham on the bottom of the roll. Spread cranberry sauce on the top of the roll.
Once egg is cooked to your liking, place it on top of the ham and then add the other side of the roll.
Beautiful. Easy. Most importantly, very tasty. Enjoy!