Most of the time during the week, we students often turn to quick solutions for our hunger in the mornings, afternoons and evenings instead of preparing food for ourselves. Most of the time when I ask fellow students about this, their response is simply, "There's nothing to eat!" or "I don't have time!" This, as we culinary students know, is bollocks because there are always ingredients lying around that, when put together, can make something delicious.

This week we'll be looking at a few recipes that can be used with ingredients that you've seen dozens of times as you're scanning the fridge but never thought of doing anything with. At the end of the article, we'll talk a little bit about an event taking place until February 6 that will enable you to try some of London's best restaurants at a ridiculously low price. But first, the recipes!

We'll start with a dish that is commonly seen at (but not limited to) breakfast, most often called Egg in the Basket. Egg in the Basket is an English dish that consists of very few ingredients and is dead simple to make. You may recall seeing it made in the movie V for Vendetta.

Eggs in a Basket (serves 2):
What you'll need:
2 pieces of bread (any kind)
2 eggs
butter
1 shot glass
medium pan

Method:
1. Butter both sides of the bread and use the shot glass to cookie-cut a hole in the centre of each slice.

2. Put a little butter in the pan and place over medium heat and let butter melt. Make sure you don't turn up the heat too much because the bread will burn easily

3. Once the butter has melted, place both pieces of bread into the pan. You can cook the little circles of bread too.

4. Crack each egg into the hole in the middle of the bread. Season with salt/pepper.

5. As the egg cooks it will cook onto the bread. Flip once to brown the other side and you're done! This breakfast is not only easy to make, but if it`s cooked correctly, it's portable!

Jess and Mark's Breakfast Medley (serves 2)
What you'll need:
A starch base (ex. rice, noodles)
Any leftover vegetables (ex. sweet peppers, onion, mushrooms, garlic)
3 eggs
Flavouring sauce (ex. teriyaki, soy, sweet and sour)

Method:
1. Cook vegetables in medium pan starting with onion and garlic and adding as you see fit.

2. Once vegetables are almost fully cooked, add the eggs and stir to evenly incorporate throughout.

3. At this point, add just enough sauce to flavour evenly and stir.

4. Once the eggs are cooked fully, remove pan from heat and spoon over rice or noodles in a bowl or on a plate.

The best part of this recipe is that you can honestly add any ingredients into this mix, such as leftover cooked meat like sliced sausage, ground beef, chicken or ham. We make this dish whenever we have a bunch of leftovers or half-used vegetables that won't last very long in the fridge. With a little creativity and effort, it's easy to turn what`s in your fridge and cupboard into a delicious meal for yourself and others.

Now, about those cheap meals we mentioned earlier. Until February 6, Londonlicious is taking place here in town. This event is designed to encourage Londoners to try some of the amazing restaurants in the downtown and surrounding area. In order to attract people, participating restaurants are offering a prix fixe menu at $25 per person that includes an appetizer, main course and dessert.

This is a great way to sample some of the (normally expensive) culinary offerings that the city has to offer at low price. This year's restaurants include Michael's on the Thames, Braise, The Raja and Fellini Coolini's. For participating restaurants and their menus, please go to www.londonlicious.ca

One word of caution though, these restaurants tend to book up pretty fast, so make a reservation now, or head out on a weeknight rather than the weekend. Good luck and happy eating!

Got questions, comments or suggestions? Feel free to e-mail us at foodforthoughtfc@gmail.com