Stuffing baked eggs

I was recently asked by Mr Crumb to create a recipe using their brand new roasted garlic and herb stuffing. Being familiar with Mr Crumb already I had just the recipe in mind. This dish would be a perfect if you had any leftover stuffing from your Sunday roast, Thanksgiving or Christmas dinners. With very few ingredients you can create a yummy brunch, lunch or light supper dish that can be served alongside a delicious dressed green salad or simply on its own. Taking less than half an hour to prepare and cook it’s a winning recipe in my book. If you are anything like me when you start preparing a meal you want it on the table pretty sharpish. I normally rush in from work and raid my fridge to see what I can conger up that’s quick, tasty and satisfying. This recipe fits the bill!

If you have any stuffing knocking about after your roast this Sunday why not give this quick and simple recipe a try? It’s rather tasty even if I do say so myself!

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Stuffing baked eggs
Stuffing baked eggs
Course Main Dish
Cuisine English
Cook Time 25 mins
Passive Time 5 mins
Servings
6 people
Ingredients
  • 4 cups leftover stuffing. I used the delicious Mr Crumb Garlic and Herb.
  • 6 eggs
  • Freshly grated cheddar cheese
  • Salt
  • Freshly ground black pepper
  • Chopped parsley
Course Main Dish
Cuisine English
Cook Time 25 mins
Passive Time 5 mins
Servings
6 people
Ingredients
  • 4 cups leftover stuffing. I used the delicious Mr Crumb Garlic and Herb.
  • 6 eggs
  • Freshly grated cheddar cheese
  • Salt
  • Freshly ground black pepper
  • Chopped parsley
Stuffing baked eggs
Instructions
  1. Preheat an oven to 425°F and set an oven rack in the middle position. Grease 6 oven proof ramekins lightly with oil, and place on a baking sheet. Fill each bowl with 1/2 – 3/4 cup leftover stuffing. Be sure to leave a little space at the top to accommodate the egg. Transfer the baking sheet to the oven, and bake until stuffing deepens in colour and starts to crisp at the edges (about 15 minutes).
  2. Carefully take the baking sheet from the oven. Break an egg into each ramekin, then sprinkle with Cheddar cheese. Season each egg with salt and black pepper. Return the baking sheet to the oven, and continue to cook until the eggs are set around the edges, but still a bit wobbly in the middle (7 – 9 minutes). Let the bowls rest for 5 minutes before serving. Sprinkle with chopped parsley.
  3. Serve with a simple green salad and some bread to mop up the egg yolk!
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