A Day Early
 |
| St. Pat's Meltdown |
Every year, I make corned beef and cabbage to celebrate St.
Patrick’s Day. And every year, I forget
how long it takes to cook and we eat dinner after 8 o’clock at night. My Pirate overlooks my silly tradition because I
always make plenty for leftovers. The
day after St. Patrick’s Day is when our true feasting begins.
We celebrated St. Patrick’s Day yesterday, unknowingly a
whole day early, and it turned out great, because we started the real holiday with
fantastic leftovers. I made a last minute creation that I call the St. Pat’s
Meltdown. We sipped our strong coffee
while I fried eggs and toasted the leftover buttermilk biscuits topped with
corned beef and cheese. I slid it
together in less than five minutes and we enjoyed our corned beef early (for
the first time ever) on St. Patrick’s
Day. Cheers to you!
May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long.
St. Pat's Meltdown
2 buttermilk biscuits—or substitute your favorite bread
1
pat of butter
left
over corned beef, approximately 1 handful, rough chop
cheese,
grated—I used extra sharp cheddar and gruyere
2
fried eggs seasoned with salt, pepper, and red cayenne
Turn
your broiler on high. Cut biscuits in
half and spread butter on them. Then,
place the biscuits on a cookie sheet.
Heat the cut up corned beef briefly in the microwave. Mine took 30
seconds. Then mound the corned beef on the bottom half of the biscuits. Sprinkle the grated
cheese on top. Place under the red-hot
broiler and watch the cheese melt. Mine
took about 2 minutes to melt. Slide a
fried egg on top of the melted goodness.
Serve.
