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Egg Nests

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 6 servings.
Category
Eggs
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Yankee Magazine

Although the fridge is bursting with leftovers, no one’s quite ready for turkey with their 9 A.M. coffee. We use two morning staples—cornbread and sausage—in our stuffing, though, so why not begin the fourth Friday of November with a hearty breakfast?

Ingredients
6 cups leftover stuffing or dressing
12 large eggs
Kosher or sea salt and freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 350°F. Spray a standard muffin tin with nonstick cooking spray.
  2. Put about 1/2 cup of dressing or stuffing into each cup, pressing the bottom and along the sides to about halfway up. 
  3. Without breaking the yolk, crack 1 egg into each cup. 
  4. Season with salt and pepper. 
  5. Bake for 10 minutes for slightly loose yolks, 15 minutes for hard-cooked eggs.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

ErinSat, 11/25/2017 - 09:24

Needs to bake longer. Eggs whites are still clear after 10 minutes at 350F...still baking. Should be delicious and worth the wait!

EllenTue, 10/24/2017 - 12:47

I love stuffing made with homemade cornbread and sausage, but I never thought of this. Thank-you so much!

AnnbphTue, 11/23/2010 - 11:40

Yum - I can't believe that I haven't done this over the years with leftovers -- sounds great and I ill definitely try it