Thanksgiving Eggs

Sam Sifton's Thanksgiving Eggs

Exhaustive research into the business and culture of American breakfast suggests that you can always put an egg on it. Cold pizza? Heat in the oven while frying an egg to soft, yielding perfection. Slide it onto the slice and top with freshly ground black pepper: brunch. Is there some beef or pork or lamb sitting in the fridge after a dinner party? Sizzle up chunks of it with butter and diced potatoes and bell peppers, then serve with eggs on the side: brunch. Thanksgiving detritus is no different. Leftover dressing can be pressed into a pan and baked in the oven with eggs and a dusting of cheese to create a breakfast dish of remarkable heartiness and good flavor.

Ingredients

2 tablespoons unsalted butter
3 to 4 cups leftover Thanksgiving dressing
6 large eggs
2 tablespoons grated cheddar cheese

Preparation

Preheat oven to 400 degrees. Use the butter to heavily grease an 8-inch square baking pan and put into it the leftover dressing. Use the back of a spoon to press into this field of dressing 6 indentations into which you will later crack the eggs. Place the pan into the oven to heat for 10 to 15 minutes.

Remove heated dressing from oven and crack the eggs into the indentations. Sprinkle with the grated cheese and return to oven to bake until the eggs are just set, approximately 8 to 10 minutes. Serve with hot sauce and coffee.

Excerpted from Thanksgiving: How to Cook it Well by Sam Sifton. Copyright © 2012 by Sam Sifton.