Recipe and photos by Brandon Matzek
Eating Thanksgiving leftovers can be as enjoyable as the original meal, because tradition and sensibility no longer apply. Turkey can be reimagined into chili, salad or tacos. Yesterday’s mashed potatoes become today’s waffles, shepherd’s pie or crispy pancakes. Cranberry sauce is reborn as a sandwich spread, ice cream topping or cocktail mix-in. With leftovers, creativity and ingenuity rule.
These Stuffing Baked Eggs are a simple way to take leftover stuffing to the next level. The recipe starts with a series of bowls filled with leftover stuffing. Any sized bowl will work here as long as it’s oven-safe. Any stuffing will work here as well. The one pictured here is flavored with kale, Italian sausage and fresh herbs.
The stuffing is cooked until golden and crispy around the edges, then whole eggs are cracked into each bowl and sprinkled with Parmesan cheese, salt and pepper. After a final trip to the oven, the Stuffing Baked Eggs emerge with opaque whites and wobbly yolks. Finished with chopped, fresh parsley, the eggs lend a wonderful richness to the savory stuffing below.
Stuffing Baked Eggs can be easily scaled up or down as needed. Plan on 1/2 to 3/4 cup of stuffing and one egg per person. This size portion is perfect for breakfast or for lunch when paired with a small salad.
Stuffing Baked Eggs
Nonstick cooking spray
About 4 cups leftover stuffing
Chicken stock, if stuffing is on the dry side
Freshly grated Parmesan cheese
Freshly ground black pepper
Prep and bake. Preheat an oven to 425°F and set an oven rack in the middle position. Grease 6 oven-safe bowls lightly with nonstick cooking spray and place on a baking sheet. Fill each bowl with 1/2 – 3/4 cup leftover stuffing. Be sure to leave a little space at the top to accommodate the egg. If stuffing is on the dry side, moisten with a little chicken stock. Transfer the baking sheet to the oven and bake until stuffing deepens in color and starts to crisp at the edges (about 15 minutes).
Finish and serve. Carefully take the baking sheet from the oven. Break an egg into each bowl, then sprinkle with Parmesan cheese. Season each egg with kosher salt and black pepper. Return the baking sheet to the oven and continue to cook until the eggs are set around the edges, but still a bit wobbly in the middle (7 – 9 minutes). Let the bowls rest for 5 minutes before serving. The eggs will continue to cook while they rest, resulting in perfectly runny eggs. Finish with a sprinkling of chopped parsley in each bowl.