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Leftover Thanksgiving Stuffing Waffles with Fried Eggs

Leftover stuffing waffles turn cold Thanksgiving stuffing into deeply browned, crisp-edged waffles topped with fried eggs. The stuffing mixture is bound with eggs and chicken broth, then cooked in a waffle iron and served with fully set eggs.
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Prep Time 5 minutes
Cook Time 29 minutes
Standing time 5 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

For the stuffing waffles and fried eggs
  • 4 cups Thanksgiving stuffing cold, leftover
  • 6 eggs large, divided (2 for the waffles and 4 for frying)
  • 2 tbsp chicken broth
  • cooking spray as needed for the waffle iron
  • 1 tbsp unsalted butter
  • 0.25 tsp kosher salt
  • 0.125 tsp freshly ground black pepper

Equipment

  • 1 standard waffle iron
  • 1 12-inch nonstick skillet

Method
 

Make the stuffing waffles
  1. Preheat a standard waffle iron to medium-high, or to the setting recommended by its manufacturer.
  2. Break up any large pieces of stuffing in a large bowl, then stir in 2 eggs beaten with the chicken broth until evenly combined; let the mixture stand for 5 minutes.
  3. Lightly coat the waffle iron with cooking spray, divide the stuffing mixture into 4 portions, and cook one portion at a time for 5–7 minutes, spraying the iron between batches, until each waffle is deeply browned and releases easily.
Fry the eggs
  1. Melt the butter in a 12-inch nonstick skillet over medium-low heat, then crack the remaining 4 eggs into the skillet and season with the salt and pepper.
  2. Cover and cook for 4–5 minutes, until the whites and yolks are fully set.
  3. Place a fried egg on each stuffing waffle and serve immediately.

Notes

For waffles that hold together and brown well, use cold stuffing and let the mixture stand for 5 minutes. Refrigerate leftover waffles for up to 3 days; freeze the waffles without the fried eggs, yes. For a vegetarian variation, use vegetable broth instead of chicken broth.