Photo: Rachel Johnson

Don't toss those leftovers! Get creative, and turn your holiday stuffing into savory egg cups.

September 21, 2016

Are you stuffed full of stuffing? Simply press leftover stuffing into muffin cups to make a tasty nest for a cracked egg. Yes, a traditional Scotch egg calls for wrapping sausage around a soft boiled egg and then deep frying, so this recipe is definitely a play on the idea (looking at you, social media). Stuffing isn’t quite an alternative to delicious sausage, but a crispy, cornbread-y blanket around a soft baked egg might be the next best thing. You can use any dressing or stuffing that your family used on Turkey Day. Just make sure you add enough stock or water to make a loose, wet ‘batter’ for the cups.

2 cups leftover Classic Cornbread Dressing
1/2 cup low sodium chicken stock
6 large eggs
1/2 teaspoon freshly cracked black pepper
1 teaspoon vinegar-based hot sauce (such as Cholula or Louisiana Crystal), if desired

1. Preheat oven to 350°F.

2. Mix stuffing and stock together until well saturated. Add 1/4 cup water if stuffing is still too dry, you want a wetter consistency.

3. Spray 6 muffin cups with cooking spray. Press 1/3 cup stuffing mixture into each cup. Use a shot glass to pack stuffing into the cup and up along the sides, making a consistent cup to hold the egg.

4. Crack 1 egg into each hole. Bake for 10 to 12 minutes or until yolk is set. Sprinkle with pepper and hot sauce.

MAKES 6 egg cups (serving size: 1 egg cup)