After cooking for an interview with Tidelines Magazine (02-2009 Issue), I had a bunch of leftover bits and pieces. It's a cold morning (for Charleston, SC) it was 26 degrees at 7:00 AM and the winds blowing at about 10 knots. I needed something warm and filling for breakfast and figured that this was a great opportunity to use up some of the leftovers, and clean out my frig.
This is a recipe that you could cook without using the leftovers, but it better be for an important guest, because it would be quite labor intensive to make all of this from scratch. Instead, you should use this as a guideline for something to do with leftovers. Think about what you've got in the refrigerator, and turn it into something new and different. Whoever's eating this with you will think that you went to a lot of trouble to make all of these ingredients from scratch, just for them.
1. Place a Teflon fry pan on medium heat and add equal amounts of butter and vegetable oil. Add everything else, as you chop it, and cook stirring until the vegetables are soft. Taste for salt and pepper, adjust, then place on the plate.
2. Turn the heat to high, add some more butter if you need it, and add the leftover shrimp. Cook about 3 minutes, or so, until they're warmed up.
3. While this is going on, you can put the leftover Jerked Citrus sauce in a small put over a very low flame to reheat.
4. Place the eggs in a bowl and whisk to break up the yolks. Add the cream and whisk some more, the cream will make a fluffy scrambled egg. You could use water, but the eggs won't be as fluffy.
5. Pour the eggs into the hot, buttered pan and let cook until the bottom begins to get done. Now you can stir it around with a spatula until the eggs are barely set. You want the eggs to look just a little bit runny as you take the pan off of the heat. The eggs will continue to cook after you plate them. If you over cook them in the pan, they'll dry out on the plate.
6. Place the eggs on the plate, the shrimp on top, star fruit, and drizzle with the warmed up sauce. The butter might separate if you get the sauce too hot, but don't worry because it'll still taste good.
To make this dish, I've used leftovers from the following recipes: