Eggs Benedict on Stuffing Cakes

Eggs Benedict on Stuffing Cakes
I am not sure I will ever again use an English muffin for Eggs Benedict.  I guess I will have to stock up on boxed stuffing to use throughout the year because these are awesome!  They have so much flavor from the stuffing, which you don’t get with English muffins.  The golden, crunchy crust you get from browning the cakes in hot oil is amazing.  Not to mention the mouthful of flavor you get in every bite.  You have got to try these, so don’t throw away that leftover stuffing!

See the golden crispiness of the cakes?  Just wait until you taste them!

Stuffing and Bacon

Now plate them and top with 1 fried slice Canadian Bacon or 2 crispy slices of pancetta.

Canadian Bacon

Top them with the creamy Hollandaise Sauce and dig in!

Eggs Half Gone

All gone!  So good!

Eggs All Gone

Eggs Benedict on Stuffing Cakes
Author: 
Recipe type: Eggs
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
If your stuffing is dry, omit the bread crumbs and just add the eggs to bind the cakes together.
Ingredients
  • Hollandaise
  • ½ cup (1 stick butter)
  • 3 egg yolks
  • 1-1/2 teaspoons lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Stuffing Cakes
  • 2 cups leftover stuffing
  • 2 eggs, slightly beaten
  • ½ cup breadcrumbs
  • 2 tablespoons olive oil
  • 12 thin slices pancetta or 6 slices Canadian bacon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon kosher salt
  • 6 eggs, at room temperature
Instructions
  1. Hollandaise: Melt the butter in a small saucepan over medium-high heat or in the microwave. Combine the yolks, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Carefully drizzle the hot butter into the processor and keep blending until the sauce is thick and creamy. Set aside.
  2. Stuffing Cakes: Place the stuffing in a large bowl. Add the eggs and breadcrumbs and stir to combine, making sure all of the stuffing is evenly coated with the eggs. Scoop ⅓ cup stuffing into your hands and shape into a patties, about 3 inches wide and ½ inch thick.
  3. Heat the oil in a medium skillet over medium-high heat and cook the cakes, two or three at a time until golden brown, about 2-3 minutes on each side. Repeat with all 6 patties. Transfer to a paper towel-lined plate and loosely cover with aluminum foil to keep warm while you make the eggs and pancetta.
  4. In a large, non-stick skillet over medium-high heat, cook the pancetta or Canadian bacon until browned and crispy on both sides. Keep warm.
  5. Poached Eggs: Fill a small saucepan with 3 inches of water; add the lemon juice and salt. Bring the water to a simmer over medium heat. Crack one egg into a small bowl and set aside.
  6. With a spoon, stir the water inside the saucepan, creating a vortex or whirlpool. Gently slide the egg into the center of the vortex, carefully stirring the water around the egg. Cook the egg until the white has set and the yolk is still soft, 2 to 2-1/2 minutes.
  7. With a slotted spoon, remove the egg from the water and drain it on a paper towel-lined plate. Repeat with remaining eggs. Note: It helps to spray the paper towel with oil so the eggs do not stick to the towel.
  8. To serve, place one stuffing cake on a plate. Top with 2 slices pancetta or 1 slice Canadian bacon, a poached egg and a generous drizzle of hollandaise sauce.

Et cetera:  As I’ve previously mentioned, I am a Food Network addict.  Get used to seeing their recipes on my blog.  They are the pros!  I adapted this one from Giada De Laurentis.  Don’t you think she has the most infectious smile?  Anyway, I changed mine up a bit replacing the Italian breadcrumbs for regular breadcrumbs and omitting the sage in the hollandaise sauce.  I just did not want any more flavors competing with the ones that were already in my stuffing.  You can find her recipe here.