Hodge podge pot - day two


( 2 adults and 2 kids )

  •  leftover hodge podge pot
  • egg
  • rye bread
  • 300 gramscarrots*
  • 0.5 cucumber
  •  ketchup
  •  olive oil
  •  butter
  •  salt
  •  pepper
  •  capers
* = Good to know - click the ingredient
= See the recipe - click the ingredient

Today, you just have to heat up yesterday's leftovers, cut some snack veggies, toast some brown bread, and fry up some eggs - and dinner's served. Enjoy!


1. Heat up the leftover hodge podge pot on a pan with some olive oil - or give the lot a spin in the microwave.

2. Warm up some olive oil on a separate pan. Crack the eggs on the pan once it's hot, and season with salt and pepper. Cook the fried eggs the way you like them best - cooked all the way, or sunny side up.You can also flip the eggs at the very end and give them a minute or so on the yolk side, to make absolutely sure they're cooked through.

3. Toast the rye or brown bread and cut carrots and cucumber into sticks for snack veggies.

4. Serve the hodge podge with fried eggs, toasted bread, carrots, cucumber and assorted dips of your choice.

5. Enjoy!


Tasks for kids in the kitchen: Let your kids cut snack veggies and crack the eggs onto the pan.

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