Be sure to use a nonstick skillet because this stuff will be likely to stick anyway, but it will be easier to clean. Give the skillet a good spraying with nonstick spray.
Add the garlic parmesan salad dressing and spread it around in the skillet. Next, put the leftover potato salad in the skillet and spread it around, leaving some bare spots so the eggs hit the bottom of the pan in places when you drop them in the skillet. Season with pepper and salt.
Here’s a trick: Cover the skillet, which you have on a burner set at medium heat. Check every once in a while to be sure the yolks are only about half-cooked. That’s the time to plate them up.
Top the serving with a few Goldfish cheddar crackers, which will soak up the runny part of the yolks. These also give a nice texture to each bite of your eggs and add another dimension of flavor.
I’ve even had a lady college professor tell me how much she enjoys the eggs this way – so no matter how smart you are, you can still eat like a first-class redneck.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.