Eggs Pomodoro, Sort Of

     Last night, I made a kind of soup or ragout with ground turkey, mushroom, onion, carrot, celery and mushroom-chicken broth.  It was quick, fresh and easy to make, and there was a little left, which I froze.

     This morning, looking at the choices -- bacon and eggs, oatmeal, Malt-O-Meal,  toast -- I was unimpressed.  All good, but all the same old stuff.

     I had three mushrooms left over, and a little celery and....h'mm, a can of crushed tomatoes.  So I fried up a strip of bacon and drained off most of the fat, diced and cooked the mushrooms in the same pan along with a little celery, and defrosted the leftovers in the microwave.

     The broth had been okay at best.  I poured it off, then added the turkey and vegetables to the skillet with the can of crushed tomatoes and "Italian blend" seasoning, crumbling in the bacon.  Once it was bubbling, I broke a couple of eggs into it and let it simmer, covered.  (I have clear "universal" pan lids in a couple of sizes, very useful for this kind of thing.)

     A dozen minutes later, it was done.  A "fancy" breakfast from this and that.