Thanksgiving Leftovers: Eggs Benedict with Stuffing Cakes

Thanksgiving Benedict

One of my favorite post-Thanksgiving meals is the Thanksgiving Benedict. A handful of stuffing bound together with egg and breadcrumbs creates a scrumptious little stuffing cake that can be topped with a poached egg, the easiest hollandaise recipe on earth, and some chopped fresh herbs. 

ingredients

2 cups leftover stuffing (mine is always chestnut and mushroom)

2 eggs, lightly beaten

1/3 cup breadcrumbs

1 tbsp + 2 tbsp. chopped fresh herbs, such as chives, sage, or thyme

1/2 tsp freshly-grated lemon zest

2-3 tbsp olive oil

6 eggs, for poaching

1 tbsp. white vinegar

method

For the stuffing cakes, combine the stuffing, eggs, breadcrumbs, 1 tbsp. fresh herbs, and lemon zest. Mix very thoroughly, ensuring that everything is coated in egg.

Take about 1/3 cup of the stuffing mixture and form it into an even patty, making 6 cakes total.

Heat 2 tbsp. olive oil in a skillet on medium heat. Cook each cake evenly until golden brown on both sides and place on a paper towel to drain.

Fill a small saucepan with about 4 inches of water and 1 tbsp. of vinegar. Simmer on low heat and poach eggs gently, one or two at a time, until the whites are firm and the yolks are still soft.

To assemble: Top a stuffing cake with a poached egg and about 2 tbsp. of hollandaise. If you'd like, garnish with additional chopped fresh herbs of your choice. Serve hot.

Tip: Make the stuffing cakes the night before (before you put all the leftovers away), then all you'll have to do the next morning is reheat the cakes and quickly make the poached eggs and blender hollandaise!