One fond memory of my university days was a late night stop at pizza corner, grabbing a grease-laden foil-wrapped donair, loaded with tomatoes, onions and that sweet sauce dripping at the bottom. I was walking home on a snowy sidewalk, when all of a sudden I caught an ice patch!
I hit the ground, face planted and surely bruised. When I heard the relentless roar of my non-sympathetic friends, I hoisted up the donair, as if to sacrifice my body for this late night culinary masterpiece.
With my ego bruised and elbows scraped, I made my way home to devour this thing. Oddly enough, I fell asleep before I was able to gorge myself.
This turned out to be a blessing in disguise. The next morning I had an Edison light bulb moment.
”What if I chop all this stuff up and add eggs?” I wondered.
It was so good! It was one of those times where all you can do is stand alone, smiling and giggling like a fool.
Here is the recipe:
- 1 left-over donair
- 3-4 eggs
- 2 tbsp milk
Chop up the donair into a large dice (bread, veggies, and meat). In a bowl, whisk eggs, milk, and add the chopped donair. In a medium saucepan over medium heat, melt the butter and add the donair-egg mixture. Once the egg has almost set, flip in half and turn off heat.