Always motivated to get dinner on the table quicker than the night before, I create leftovers to get ahead on the next night's meal. I'm forever looking for inventive and savory ways to incorporate my leftovers into the simplest preparations. This recipe is an inspired short version of the irresistible original, "lifted" from my very favorite egg cookbook, "Country Egg, City Egg," by Gayle Pirie and John Clark. Served with a simple salad, this is a great midweek meal.

Ingredients

• 3 cups mashed potatoes, heated through
• 4 eggs
• Coarse salt and cracked black pepper
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh herbs such as parsley, chives, oregano, or thyme

Directions