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leftover chopped ham or chicken. You could also use potatoes, tomatoes, cheese, luncheon meat, seafood and maybe some fresh herbs.
If you like your eggs less “freeform,” then create an elegant openfaced omelet. Instead of folding the omelet, leave it open and top it off with sauteed vegetables, bacon bits, sausage, cheese, whatever. Cut in wedges and serve.
That chic restaurant entree, the quiche, is as easy as pie. It’s simply eggs, milk or cream, plus seasonings, baked in a pie shell. The creativity comes with the fillings, cheese, seafood, vegetables, beef, poultry. What an attractive way to disguise leftovers!
Another trick is to take time to save time. Buy a batch of eggs and hard boil them for latter use. Properly stored in the refrigerator, they'll keep about four or five weeks. And they’ll keep you prepared when you need eggs for salads, casseroles or sandwiches.
For more ideas and information on the incredible edible egg, write the Virginia Egg Commission, P.O. Box 1163, Richmond, Va. 23209.
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