recipe fun, mark’s green eggs!
This recipe is inspired by another concoction I’ve been playing with for the last few weeks, asparagus soup (which is an amazing thing in its own right, and in season right now). Looking in the fridge the morning after making the soup, I had the idea to whisk the leftover drops with egg whites, to create a more colorful (and flavorful) take on “sunny side up”. I mixed approximately one part soup to two parts egg whites. Salt and pepper. Once this mixture is poured into the hot skillet, simply drop the reserved yolks on top, sizzle for a few minutes and voila!
This recipe is simple and delicious. And, not only are you giving second life to your leftovers but you get a whole new flavor experience, too. What’s not to love with a recipe like that?