The "Leftovers" Breakfast Philly Cheese Steak

Left over dinner can still be delicious the next day... It just takes some creativity!

I had made some boneless beef spare ribs for dinner this week. I in fact, made too many boneless beef spare ribs! Which is not a horrible thing in my house, because I love the challenge of "repurposing" food. Especially in times of uncertainty with Canada and large parts of the world trying to self isolate... preserving and using all the food we have with no waste is and will be even more important than it was before.

This morning I felt like having a poached egg... I don't often crave eggs but this turned my mind to a savory breakfast, maybe something on toast? Something with veggies to make it healthy? And then I had it....

I thinly sliced up my ribs. The original sauce on it was Asian but mild, so soya sauce based with garlic and chili flakes. Because of this I had to watch the additional salt added but I did want to change the flavor profile if I could.... I mean, an Asian flavored philly could be interesting... but that wasn't my inspiration this morning.

I sliced up some white mushrooms, red bell peppers, and red onion and tossed them in a pan with avocado oil.

I added some Applewood smoked salt, just a touch though!, some garlic powder, paprika, a sprinkle of coconut sugar and pepper. I sautéed until almost done and then added the rib meat to warm up and coat with the spices.

Once done..... I prepped up the toast with Avocado oil, layered my mix on top and started the oven on high broil.

If you said... hey? that's cheese? It is on two of them.... swiss cheese to be exact! I am the only dairy free person in my family and I would hate to deprive my husband of the melted goodness of the Philly "Cheese" Steak just because of me.... I will say I did not miss it on this breakfast myself and could easily go without! Under the broiler they went while I cooked up some poached eggs.

Is this a cheat? Perhaps but the eggs come out consistently cooked as I like them and scoop out flat, which is perfect to be placed on top of other food surfaces. I place my poaching contraption is a shallow pan filled with water, grease the cups and cover to essentially boil and steam the eggs to a perfect poach.

I plated these out and they did taste as amazing as I think they look!

The Recipe:

4 eggs poached to your liking

Place toast of choice on a parchment lined baking sheet and brush with oil.

Slice up whatever left over pork, beef or lamb steaks or ribs you have.

Slice up mushrooms, red or green pepper and onion. I would suggest an equal portion size to the amount of meat you cut up but eye ball what you think will fit on your toast without falling off. Saute in high heat oil until soft. Add salt, paprika, garlic powder, coconut sugar and pepper to taste. If you are portioning for 4 toasts like I did you are looking at the following seasoning amounts:

- 1/8 tsp of salt of choice

- 1/4 tsp garlic powder

- 1/4 to 1/2 tsp of coconut sugar

- 1/4 tsp of pepper

- 1/8 to 1/4 tsp paprika

Once almost complete add in the meat to heat up and coat with the seasoning.

Layer on toast and add cheese or dairy free cheese if you desire.

Place on lower rack with a high broil in the oven, but watch consistently... just until the cheese melts.

Poach your eggs and nestle on top!