Egged Leftover Pizza

Yesterday, for a bit of exercise and change of pace, we drove down to South Carolina Lee State Park. It was a beautiful day at a beautiful park. The dogwoods and azaleas were in full bloom.

Lee State Park

Lee State Park

Lee State Park

Lee State Park

 

I found the artesian wells interesting. The water wasn’t as cold as I thought it would be but it sure tasted good.

Lee State Park

Lee State Park

 

The trail we wanted to go on was muddy and flooded so our walk ended up more of a stroll. We did work up an appetite, and that gave us an excuse to drive over to Lugoff to eat at our favorite small town restaurant, Lugoff House Of Pizza & Subs.

They have a large menu and offer much more than pizza and subs. I usually order a Greek salad, sometimes with Spanakopita. It has been decades since we have eaten restaurant pizza, and the tomato, spinach, black olive and feta pizza, along with a small salad from the salad bar appealed to us. We took home the leftover pizza.

Lugoff Pizza

 

To make room in the refrigerator I modified some of the leftover pizza for breakfast. I beat a couple of eggs with salt, chili flakes and dried chives and saturated pizza slices with it.

egged leftover pizza

egged leftover pizza

 

The slices barely fit in my largest skillet.

egged leftover pizza

 

For additional toppings on the pizza I blanched some spinach and asparagus from the garden.

egged leftover pizza

egged leftover pizza

egged leftover pizza

egged leftover pizza

 

I drizzled the remaining beaten egg over the top of the spinach and asparagus and slid the skillet into a 350ºF oven.

egged leftover pizza

egged leftover pizza

 

Paper plates seemed appropriate enough for leftover pizza.

egged leftover pizza

pizza



 


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