Most people end Thanksgiving dinner swearing off food for the rest of their lives, but come Friday morning those extra biscuits are looking miiighty fine. But instead of just sticking a plate in the microwave and having turkey déjà vu, why not go on another culinary adventure and create something entirely new from yesterday's spoils?
Chef Justin Burdett of the acclaimed restaurant Local Provisions in Asheville, North Carolina, sent us a few crafty recipes of his own.
Burdett suggests turning leftover roasted brussels sprouts and spiral ham into a skillet breakfast for the whole family. To make: Dice spiral ham, including the sweet crust, then cook in a cast-iron skillet until crispy. Add leftover roasted brussels sprouts until reheated, and once brussels are warmed, gently crack 3–4 farm fresh eggs over the ham and brussels (the egg whites should start to set on contact). Immediately transfer the skillet to an oven preheated to 350°F and cook until whites are completely set, but yolk is still runny—approximately 5 minutes.