Servings: 6 / Ready in: 30 mins

Fried eggs on stuffing cakes

Ingredients

  • 2 cups leftover stuffing
  • 2 eggs
  • 1/2 cup Italian breadcrumbs
  • 2 tablespoons olive oil
  • 12 slices of bacon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon kosher salt
  • 6 eggs, at room temperature

Directions

  1. For the sauce: Place Mexico City cooking sauce and heavy cream in a small pot. Bring to a boil, lower heat and simmer for 5 minutes. Season to taste.
  2. For the stuffing cakes: Place the stuffing in a large bowl, breaking up any large clumps. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2-inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two at a time until golden brown, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.
  3. For the bacon: Place a large nonstick skillet over medium-high heat and cook the bacon until browned and crispy, about 4 minutes on each side. Transfer to a paper-towel-lined plate.
  4. For eggs: Heat 4 tablespoons of canola oil in a pan over medium heat (not too hot). Crack in the eggs, one at a time. As they cook, spoon hot oil over the whites of the eggs so the top will set. Towards the end of cooking, carefully pour a couple of spoonfuls of oil over the yolks. Keep going until the egg is the doneness you want.
    To serve, place one stuffing cake on a plate. Top with 2 slices of bacon, a fried egg and a generous drizzle of creamy Mexico City sauce. Provecho!