I feel like I’m always running out of food to eat even thought I just went grocery shopping… How?
I finally ran out of spinach and kale a few days ago without either of them spoiling (yay!) which is the first time that’s happened in a while. I always hate throwing out food, especially when it’s food I bought with MY money. Have I mentioned that I’m broke?
That being said, I couldn’t figure out what I could have for lunch the other day because most of the food I had laying around was pretty much rice. I’m not going to sit there and eat a bowl of rice, like a peasant, unless it’s sticky sushi rice.
I asked my roommate, Meg, (hey, here’s ur shoutout) and her gf, Anna, what I should make. All I could find was a box of Annie’s mac n cheese and a veggie burger. Meg told me I should make the mac & cheese and mix in bits of the cooked veggie burger. While I said “wait, Meg, I’m gonna do that”, I ended up not doing that because I realized I had expired eggs in the fridge :–) sorry, Meg. Next time.
I like to call this recipe “????” because it’s a mixture of things that I could find around my house and also utilizes eggs that are 2 days past expiration. By the way, eggs are usually good for a few days after expiration, but you’ll want to shake them just to test them.
- 1 Veggie Burger I used (Dr. Praeger’s – Kale Veggie Burger)
- 2 Eggs
- 2 Slices of Toast
- Olive Oil
- Heat up veggie burger whichever method is convenient. My veggie burger takes 12 minutes to cook in a toaster oven
- While the veggie burger is cooking, heat stovetop to low heat
- Lightly cover small/medium pan in olive oil
- Crack 2 eggs in the small/medium pan
- Wait about 4 minutes until eggs are cooked to perfection (I prefer mine sunny-side up)
- Heat 2 slices of toast in toaster
- Optional: Use desired amount of sriracha or salsa
- Eat sandwich
Total Estimated Cost: $2.37
Total Cook Time: Approximately 14 minutes