makes 6 servings - total time: 30 minutes; active time: 30 minutes
- about 6 cups leftover stuffing (watch Annie's Sausage & Cornbread Stuffing video!)
- 12 large eggs
- non-stick cooking spray
- kosher or sea salt
- freshly ground black pepper
About Egg Nests
Here's a perfect reason to make extra stuffing when preparing chicken or turkey. Then you'll be ready for a next-day breakfast that's easy and delicious. Put on the coffee and your meal will be ready by the time you pour your first cup.
About Annie B. Copps
Annie B. Copps is a 30 year veteran of the food industry. Having worked with some of Greater Boston's most prestigious chefs, she pursued a culinary degree from Boston University. After absorbing the talent and wisdom of the likes of Julia Child, Annie brought her own brand of experience and wisdom to culinary journalism, including writing and television. She is the Food Editor at Yankee Magazine where she combines her love of the culinary industry with her creative and enthusiastic coverage of the wonderful world of food.
Recipe
Ingredients
How-to
- Heat oven to 350º
- Spray a large muffin tin with non-stick cooking spray
- Press about ½ cup of leftover stuffing into each hole, pressing up along the sides about halfway, to form a cup
- Without breaking the yolk, crack 1 large egg into each cup. Season with salt and pepper
- Bake 10 minutes for slightly loose yolks, 15 for hard-cooked
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Comments (3)
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I made these a BUNCH of times last week... kinda got addicted to them. Thanks for this great idea! (Dec 7, 2009 6:05:47 PM)
oh man, I made these last week to practice for the "morning after" Thanksgiving breakfast. Delicious! We fell into a post-breakfast food coma. (Nov 19, 2009 1:41:58 PM)
Yep, Annie, this was an ingenious idea! I got rave reviews on Friday morning. I put mine in ramekins as you had suggested, just for a bit more formality at our brunch table. I had to adjust the cooking time, I am assuming because of the heavier ramekins and, everyone's oven temperature varies so, I baked them for a half an hour for perfectly soft set eggs and just about 40 minutes for firm eggs. I, also, grated Parmesan cheese over the top just before serving, which was delicious. (My mother always sprinkled swiss cheese on top of her baked eggs but all I had on hand was the Parm.) I think I will try the convection fan on my oven next time to see if that will, perhaps, shorten the baking time a little? I plan on making these a tradition at our house, may even use them for Christmas brunch. Just wonderful! Thank you, Annie, for such a simple and delicious way to use my left-over stuffing. You rock! (Nov 29, 2009 9:54:11 AM)