Ingredients

• 2–3 cups leftover stuffing (any kind)

• 4 eggs

• 4 slices prosciutto (or ham)

• 2 tbsp olive oil or butter

• Hollandaise sauce (try our recipe)

• Salt & pepper, to taste

• Chives or parsley, for garnish (optional)

Instructions

1. Form the patties: Scoop about ½ cup of leftover stuffing for each portion. Shape into 4 even patties, pressing firmly so they hold together.

2. Crisp the stuffing: Heat olive oil or butter in a skillet over medium heat. Sear patties for 3–4 minutes per side until golden and heated through. Keep warm.

3. Poach the eggs: Bring a pot of water with a splash of vinegar to a gentle simmer. Crack each egg into a small bowl, then carefully slide into the water. Poach for about 3 minutes until whites are set but yolks are soft. Remove with a slotted spoon and drain on a paper towel.

4. Warm the prosciutto: Briefly crisp or warm the slices in the skillet, about 30 seconds per side (optional but delicious).

5. Assemble: Layer each plate with a stuffing patty, then prosciutto, then a poached egg. Spoon warm Hollandaise over the top.

6. Finish & serve: Sprinkle with salt, pepper, and herbs. Serve immediately while warm.