We made way too much stuffing this Thanksgiving. Maybe because I love stuffing above all the other Thanksgiving foods, and I have no qualms about a bucketful of leftovers. (Honestly, I love everything in the “wet bread” genre – bread pudding, bread salad, you name it.)
My family’s traditional stuffing includes breakfast sausage, so the idea for this delicious breakfast came naturally. I think it would be tasty with any kind of stuffing, though, or you could mix in a little cooked bacon or sausage to make your stuffing more “breakfasty,” if you like.
Seriously, though, you can’t get much easier than this – I threw this breakfast together in about 15 minutes. It has a surprisingly elegant feel, like a holiday Eggs Benedict, and is addictively tasty. I think you’ll want to make extra stuffing next year just to save for breakfast!
Post-TDay Stuffing Croquettes with Fried Eggs
Get out your leftover stuffing. Form croquettes of whatever size you prefer. (Mine were about 3 inches across, with a serving size of two per person.) If the stuffing is too dry to hold together when firmly pressed, dampen it with a little water.
Meanwhile, heat a skillet with a teaspoon of olive oil. When you’re ready to fry the croquettes, add a pat of butter. I let my skillet get too hot and the butter browned, which was delicious. Slip the croquettes carefully into the hot skillet. Cook until brown on one side, then flip very carefully to brown the second side. If they fall apart a little, don’t worry about it – you can press them back together when you plate them. (If they fall apart irretrievably, no problem – break them up, fry until browned in places, and call it hash.)
As the croquettes get crisp and hot, fry eggs by your favorite method, one or two per diner as you prefer. (I slide the eggs into hot oil, salt and pepper them, then add a tablespoon of water to the pan and clap a lid on for a minute to steam the tops of the eggs.)
Serve the croquettes on plates or in shallow bowls, warmed if you thought of it. Top with eggs. If you have some leftover gravy, pass it at the table for diners to add as they wish.