We’ve all heard of steak and eggs. But there’s nothing written in stone that you can’t serve meatloaf for breakfast. Do that and you’ll become the culinary gangster in your household.
It’s a sensational way to showcase leftover meatloaf, and there is nothing more original than this take. The runny egg yolk binds everything together with creamy richness and with the crispy breakfast potatoes and the acidity from the pickled onions cutting the richness – it’s pure culinary genius.
Slices of leftover meatloaf
3 potatoes – unpeeled and cut into bite size cubes
1 red onion – sliced and pickled (recipe below)
Eggs for frying
Olive oil for frying
Fresh chopped parsley
Prepare the pickled onions ahead of time. In a deep skillet, start cooking the potatoes in some olive oil till they are rendered crispy. About 20-25 minutes. In a separate skillet, heat up the meatloaf on both sides and in a third skillet heat up some oil to fry the eggs.
Serve the meatloaf on top of the potatoes, topped with the eggs and the pickled onions. It doesn’t get much easier than this!
½ cup of ACV
1 TBSP sugar
1½ TBSP kosher salt
1 medium red onion, Maui or red onion finely chopped
Whisk the first 3 ingredients with 1 cup of warm water to dissolve the sugar and salt. Pour over the onions and allow to pickle at room temperature for about 1-2 hours.