Cheesy stuffing cakes with a fried egg

Stuffing_cakes reduced.png

Makes 6

For the stuffing cakes:

2 x 225g tubs of Mr. Crumb Sage and Onion Stuffing

1 large egg, lightly beaten

50g Cheddar or Mozzarella

Salt and pepper

1½ tbsp olive oil

For the eggs:

Large knob of butter

5 large eggs

To serve:

Cooked bacon, fried mushrooms, grilled tomatoes

or sautéed spinach

1 Place the stuffing in a large bowl, gently breaking up any

large lumps. Add the egg and stir to combine, making

sure that all of the stuffing is evenly moistened. Stir in

the cheese and some seasoning.

2 Divide into six equal portions and shape each one into

a patty about 1cm thick.

3 Heat the oil in a pan over a medium heat. Cook the patties

for 2-3 minutes per side until crisp and golden. Transfer

to a plate lined with kitchen paper and cover with foil

to keep warm.

4 Wipe out the pan with a ball of kitchen paper, then return to a medium-high heat and add the butter. When the pan is hot, fry the eggs until cooked to your liking.

5 Serve each stuffing cake topped with an egg and season with salt and black pepper. Serve with crispy bacon, fried mushrooms grilled tomatoes or sautéed spinach, if desired.