leftovers for breakfast: turkey bacon and kale scramble

The kale with roasted onion rings was made for this purpose: to try and recreate The Flying Biscuit's bacon-collard scramble. It might not look that appealing (no offense to The Flying Biscuit, but neither does their version - greens scrambled in eggs have a beauty in the eye of the beholder), but it was delicious. Using (mostly) egg whites and turkey bacon made this a healthy option for any day of the week.

Grocery list: leftover kale or collards, eggs, turkey bacon, grated cheddar cheese.



Chop 3-4 slices of turkey bacon, and saute in just a teaspoon of oil over medium heat for 3-4 minutes.



Add about 1 cup of leftover kale (you might want to run a knife through it to chop it a little more finely) and cook for 1 minute. Whisk 1 egg + 7 egg whites together with a tablespoon of half-and-half, then add to the skillet. Scramble until eggs are cooked, then sprinkle a handful of sharp cheddar cheese over top.

turkey, blue cheese and caramelized onion sandwiches

I found this recipe in the september issue of bon appetit, and decided it would be a lovely way to shake up the weekday turkey sandwich routine. (Havarti with dill and roland extra strong is my "usual" - still lovely no matter how many hundreds I've had by now...) The original recipe calls for arugula mayo - a mix of 1 cup chopped arugula with 3/4 cup mayo - but I skipped it to save time, and just used regular mayo and plenty of fresh arugula in the sandwich.

Grocery list: bread, turkey, a couple of red onions, arugula, mayo, blue cheese crumbles.



Slice the red onions and saute in olive oil over medium-high heat for about 8-10 minutes. Turn off the heat, and stir in 3T red wine vinegar, then season with salt and pepper. Assemble your sandwich: toasted bread, as much mayo as you like, turkey, some onions, blue cheese crumbles, topped off with arugula leaves. So easy, and definitely worth the extra 10 minutes of effort.