To make this dish I reheated the corn and black beans in a saute pan and melted some shredded Mexican blend cheese (any brand will do) over the top. I then transferred the bean base onto a plate, being extra careful to keep the melty cheesy goodness in plain sight for my hungry husband. He, like most men I know, happens to be a HUGE fan of cheese. I thinly sliced the leftover pork chop and sauteed it in the now vacant bean pan. It turned out to be a nice and filling bacon or other breakfast meat substitute. The next step was to warm the leftover salsa which had been in the fridge overnight and needed to come up to room temperature rather quickly. I very slowly, 15 to 20 seconds at a time, took the chill off in the microwave.
Finally, we came to the part that made it breakfast instead of just leftovers. The perfectly poached eggs!!! As any of my close Hokie buddies could tell you, I have had a lot of practice poaching eggs. Eggs Benedict breakfasts for 5 to 10 people were a regular occurrence at my house during our senior year. The easiest way that I have found to poach an egg is to bring the water to a very gentle simmer and then pour a little white vinegar in. The vinegar will help to keep the extra runny parts of the white in one piece while they are cooking. Another tip, after you have reached your desired yolk consistency, is to remove the eggs with a slotted spoon and blot them on a paper towel so that the vinegary poaching water doesn't interfere with the flavor of your dish.
My husband and I ended up getting a ton of yard work done that day and I used the yard work exercise as an excuse to have a couple of glasses of bubbly goodness after dinner.
Hopefully you have enjoyed the first post to The Happy Husband Diner :)