Breakfast Idea: Leftover Pulled Pork with a Fried Egg

It’s 6:28 am, and outside the sky is still a deep, dark blue. An orange hued streetlight illuminates the wet road. The rap-rap-rap of pouring rain creates the morning soundtrack.

Just a few months ago, the sun was high in the sky at this time. But as we approach the winter solstice, the days in Maine get shorter and shorter. Soon, daylight will be at an extreme premium — and so will warmth.

I’m told that last winter was unusually cold, and the morning newscaster says this one should be unusually warm. But I am pragmatic about this … it’s still going to be different from Connecticut.

Sitting cross-legged on my smooth brown leather couch, I sip coffee from my white and pink Minnie Mouse mug. Sweet and creamy, it’s lost its sharp sting of heat already. I guess that’s to be expected in the cool morning air. Soon, that coolness will turn to frigid morning air. But we aren’t there yet.

It isn’t long before the kids will rise, the harsh ping of their alarm rousing them from dreams of roller rinks and sandcastles. It’s Wednesday. The school bus will squeal to a stop all too soon, and they need to be ready with packed lunch boxes and completed homework.

For now though, alone in the living room, I breathe in the morning calm. This is my time — the time when I can ease my way into the morning.

It’s mornings like this that demand a warm breakfast. But like many families we’re time-pressed. Often, we resort to anything that can be prepared in a toaster. Sometimes Paige digs into granola and milk or Will will pour a bowl of cereal.

But isn’t a hearty easy breakfast good too? I think so.

So mine the fridge for leftovers — like pulled pork — that can do double duty with breakfast. Heat them. Serve with a fried egg. The mix of flavors and textures — especially with the creamy fried egg yolk — is pretty magical.