Poached Eggs with Stuffing Patties
Recipe and photo contributed by Stephanie Diehl
Prep Time: 5 minutes Cook Time: 10 minutes
Every year my family makes cornbread stuffing for Thanksgiving. If we’re lucky to have any left the next day, we form it into cakes and pan fry it, so it turns into a crispy cornbread hash patty. Any type of stuffing will work for this recipe. A poached egg on top makes a quick and elegant weekend breakfast. The recipe may easily be doubled, tripled, or quadrupled, depending on how much stuffing you have left and how many guests remain.
2 cups of leftover stuffing (See Kitchen Tips)
2 tablespoons vegetable oil
¼ teaspoon distilled white vinegar
4 large eggs
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
- Mold ½ cup stuffing into a ball and flatten into a circle about ½-inch thick. Repeat with the remaining stuffing to make 3 more patties.
- Heat the oil in a nonstick pan over low heat until shimmering. Add the patties. Cook over low heat for about 8 minutes, until the patties are golden brown and crispy on both sides, turning once. Transfer to a plate lined with a paper towel.
- While the patties are cooking, fill a small, wide pot with water, 2 inches deep. Add the vinegar and bring to a strong simmer. Crack 1 egg into a small bowl, being careful not to break the yolk. Using a wooden spoon, create a vortex in the pot by stirring the water around in circles. Drop the egg into the spinning water. Repeat with the other 3 eggs. Simmer for 2 minutes for runny poached eggs, 3 minutes for a soft yolk, and 4 minutes for a hard yolk.
- Remove the eggs from the water with a slotted spoon and place one on top of each stuffing patty. Sprinkle with salt and pepper and serve.
For specific dietary restrictions, pay close attention to the ingredients of the leftover stuffing.