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
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.