Passover Leftover Upcycle: Eggs Benjamin

My sister brought a large-bore, skinless kishke* to Passover on Monday night. There was a lot left.

So take a couple big slices, toast them up in a pan with a little oil. In the same pan, saute a few stalks of asparagus, and fry an egg over easy.

Combine. Sigh. Think how many times you might be able to repeat it without a cardiologist. Maybe a picture next time.


* Kishke, also called stuffed derma, is sort of Jewish polenta, or stuffing, or maybe haggis. It’s poor-man’s food, flour (or matzo meal), broth and beef fat, usually stuffed in a sausage casing and baked. It’s delicious, but not particularly healthful.

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