Stew Eggs

The situation goes something like this: Last week, a fall chill settled and you started getting psyched about the season by fixing a big fat pot of soup, and this week, go figure, it’s 80 degrees. Now what, right? Or… maybe you did an internet search for “hot soup” “vegan” and it brought you to some weirdo recipe page called Hot Knives and you followed the directions for a borscht stew, or an asparagus soup, that looked kind of good but you ended up with enough of the stuff for ten people and you’re pissed because — like most people not in a cult — you don’t live with ten roommates and you hate to see food go to waste. Well, fortunately, you can’t blame us, because there are plenty of good ways to make use of your leftover stews and soups.
One of the best is what we call stew eggs. It’s not vegan, but it is homey and cheap and an easy way to eat your way through an entire batch of soup. Basically you’re going to use some of the stew dregs to turn an egg or two into something fancier, or use a colorful soup to transform beaten eggs into a designer omelet with nothing else but a pan and some butter or margarine.

Stew Eggz

Bring a small sauté pan up to high heat, add a Tbs. of butter and distribute evenly letting it bubble for 30 seconds or so. Then simply measure out your stew with a slotted spoon — about 1/4 cup for each egg — leaving most of the liquid behind. Toss it into the hot pan and sauté the same you would omelet fixings, for about a minute. Add egg, cook and season as needed and serve in a burrito (so good) or on a sammy like the beet-stew egg mcmuffin here.

Soup Omelets

Using leftover soup for breakfast eggs is even easier. You know how sometimes you add a dash of milk or soymilk to fluff an omelet? This is like that, except it spikes it with garlicky broth. Most recently we turned our cream of asparagus soup into “Green Eggs and Ham.” Just crack and beat your organic beauties in a large bowl and mix in about 3 Tbs. of soup for each egg. Beat until you have a soupy mixture. Then bring a sauté pan up to high heat with margarine and just pour it on, watch it cook and flip.
We like to think that if we had a mantra, it’d be reuse, reduce recycle (that, and beer, beer, beer) so obviously this philosophy extends beyond these dishes or these ingredients. Of course there are plenty of vegan options with reusing soups and stews. The most common is using strained soup broth to cook beans or rice. But if you think of something crazy, let us know!