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Stuffing Cakes with Poached Eggs and Chive Hollandaise
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Stuffing Cakes with Poached Eggs and Chive Hollandaise

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 6
Course: Main Course, Breakfast, Condiments, Lunch, Others

Ingredients

  • Hollandaise:
  • 1/2 cup butter 1 stick, unsalted
  • 3 egg room temperature, large yolks
  • 2 tablespoons chive chopped, fresh
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • Stuffing Cakes:
  • stuffing pulsed lightly in a food processor if it's extremely chunky, leftover, about 2 to 3 cups
  • 2 egg
  • 2 tablespoons olive oil or butter
  • 6 pancetta thin slices
  • 1 tablespoon white vinegar
  • 1 tablespoon kosher salt
  • 6 egg at room temperature

Instructions

    Cup of Yum
  1. For the hollandaise: Melt the butter in a small saucepan over medium heat (or in the microwave). Combine the yolks, chives, lemon juice, salt and pepper in a food processor or blender and pulse to incorporate. Slowly drizzle the hot butter into the blender until the sauce is thick and creamy. Pour the sauce into a small bowl and set aside.
  2. For the stuffing cakes: Place the stuffing in a large bowl, and mix to break up any large clumps. Add the eggs and stir well to combine, making sure the eggs are mixed in. Scoop 1/3 cup of the stuffing into your hands and shape into a patty, about 3-inches wide and 1/2 inch thick. Repeat to make 6 stuffing cakes. Heat the oil in a heavy skillet over medium-high heat and cook the cakes until golden brown, 2 to 3 minutes per side (do this in batches if necessary). Transfer to a paper-towel-lined plate and repeat with the remaining cakes. Loosely cover with foil to keep the cakes warm.
  3. Heat oven to 375 F. Arrange the pancetta in a single layer on a foil-lined baking tray and bake until browned and crispy, about 7-10 minutes. Transfer to a paper-towel-lined plate.
  4. To assemble, fill a deep, wide skillet with water, not quite to the top and bring to a full boil. Meanwhile, crack each egg into a little cup or ramekin and set aside. Once the water is at a full boil, turn it way down until it’s just barely simmering. Add a big pinch of kosher salt (about a 1/2 teaspoon) and the vinegar. Give the water a stir to combine.
  5. With the handle of a wooden spoon, swirl the water in a tight little circle and drop the first egg right in the middle. You can use the wooden spoon to kind of coax the white in a little bit but don’t be too stressed about it. It will come together, I promise. Do the same with the other eggs, leaving as much space as possible between each one.
  6. Let them poach in the gently simmering water for about 3-4 minutes. Using the slotted spoon, scoop one up, and check it for doneness. For me, a perfect poached egg has a fully set white and a very runny yolk. If you like your yolk more set, let it cook a minute or so longer. Once it’s done to your liking, gently remove them and set on a paper towel to drain.
  7. Repeat with the remaining eggs. To serve, place one stuffing cake on a plate. Top with a slice of pancetta, a poached egg and a generous drizzle of hollandaise sauce.