Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola or vegetable oil
  • 4 cups leftover stuffing (I used leftover Sausage Butternut Apple Stuffing)
  • 4 large eggs
  • vegetable spray
  • pinch salt
  • pinch pepper
  • chopped parsley
  • hot sauce
  • shredded cheese (such as cheddar, monterey jack, or gouda)

Instruction

  • In a cast iron skillet or other heavy bottomed skillet, heat the oil over medium high heat.  When the oil is very hot and the oil slicks across the pan add the stuffing.  Press down on the stuffing with a spatula so that the bottom starts to crisp and brown. Use the spatula to turn and flip the stuffing so that it can brown and crisp on the other side -- pressing down on stuffing with spatula to get full contact with the pan.  Don't worry if the stuffing breaks up, it won't stay in a solid piece.
  • Cook 5-8 minutes or until stuffing is hot and has lots of crispy surfaces and edges.  Set aside.
  • Heat a frying pan over medium high heat.  Spray with vegetable spray.  When pan is hot, crack an egg into the pan and cook until the whites are mostly cooked.  Sprinkle with salt and pepper.  Serve as is for sunny-side up eggs or flip the egg and cook for another 30 seconds to a minute to completely cook the white for an over easy egg.
  • Mound the stuffing onto plates and top each with a fried egg.  Sprinkle with parsley (optional) for a little color and any of the optional garnishes.  Enjoy with a Bloody Mary or Michelada.