Up until about twelve years ago we traveled every Thanksgiving to spend it with family out-of-state. Once we decided we would start our own traditions by celebrating the holiday at home, I pulled this recipe from Bon Appetit magazine and have been making it every year since then. An article last week on the website Serious Eats suggested using leftover stuffing as hash with poached eggs. That's exactly what I did and I liked it enough to consider it a contender for my upcoming New Years Day brunch. To approximately 8 cups of leftover stuffing, I added additional chicken broth to moisten and two beaten eggs. I melted butter in a large sauté pan and pan-fried the stuffing over medium-high heat. Once I had a nice crusty bottom, I turned the stuffing to brown on the other side. Topped with a poached egg, it was a delicious light supper.
12/3/2008 10:22:09 pm
Hi Javapot! I poach my eggs by bringing a sauté pan about 3/4's full of water to a good simmer--almost boiling. Add about 1 tablespoon white vinegar to the water before adding the eggs to help set the egg whites. I will use a metal spatula to gently turn the eggs while poaching, then lift out with a flat mesh strainer, holding paper towels underneath to extract as much water from the egg as possible.
Leave a Reply.