2 cups leftover stuffing
2 tablespoons lightly salted or sweet butter
salt and pepper to taste
Form 2 half-inch thick patties - about 6 inches in diameter - with your leftover stuffing.
Melt the butter in a large frying pan. Place the stuffing patties into the pan.
Cook at low heat for about five minutes, until the bottom is lovely golden brown. Turn the stuffing pancake over. Crack an egg over each pancake and salt and pepper to taste. Cover and cook for another 3-4 minutes until the eggs set.
If your stuffing is meatless and you want to make this more hearty, cook your meat of choice, crumble it and then add it to the stuffing before you make the patties.
by Chef Mark Shoup