Stuffing Cakes with Eggs, Ham and Mushroom Gravy
Prep: 25 minutes
Cook: 55 minutes
Makes: 8 servings
Ingredients
6 tablespoons unsalted butter
2 cups sliced shiitake mushrooms
1/3 cup all-purpose flour
4 cups Swanson Chicken Stock
1/2 teaspoon dried thyme leaves, crushed
Kosher salt and ground black pepper
1 package (16 ounces) Pepperidge Farm Herb Seasoned Stuffing, prepared (about 8 cups)
2 teaspoons white vinegar
8 eggs
8 ounces sliced cooked ham, warmed
Method
1. Heat 4 tablespoons butter in a 4-quart saucepan over medium-high heat. Add the mushrooms and cook for 10 minutes or until lightly browned, stirring occasionally.
2. Reduce the heat to medium. Stir the flour in the saucepan and cook for 5 minutes, stirring often. Gradually stir in 1 cup stock. Stir in the remaining stock and the thyme and heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is thickened, stirring occasionally. Season with the salt and black pepper and keep warm.
3. Shape 1 cup stuffing into a patty. Repeat with the remaining stuffing. Heat the remaining butter in a 12-inch skillet over medium-high heat. Add the patties and cook until well browned on both sides. Remove the patties from the skillet and keep warm.
4. Pour water into a 12-inch deep-sided skillet to 1 1/2 inches deep and heat to a simmer. Do not boil. Stir in the vinegar. Crack 1 egg into a cup and drop it gently into the water. Repeat with the remaining eggs. Gently push the egg whites closer to the yolks. Turn off the heat and cover the skillet. Let stand for 4 minutes or until the egg whites are set. Remove the eggs from the skillet with a slotted spoon and drain on paper towels.
5. Divide the ham among the stuffing cakes. Top each with 1 egg. Spoon the mushroom gravy over the eggs. Serve immediately.
For a Florentine touch, add some sauteed spinach with the ham.
Courtesy of Chef Ryan Scott
