Stuffing Hash With Fried Eggs And Arugula Recipes

STUFFING HASH WITH FRIED EGGS AND ARUGULA

Steps:

• Crumble sausage into medium nonstick skillet; cook over medium-high heat until no longer pink, about 6 minutes. Pour off fat from skillet. Add stuffing and cook until well browned, flattening with back of spatula and turning and flipping occasionally, about 12 minutes. Divide stuffing between 2 plates (do not clean skillet). Fry eggs over easy in same skillet. Top stuffing with eggs, then arugula. Season with salt and pepper; serve.

OLD FASHIONED STUFFING

Steps:

• Allow the toasted bread to sit approximately 24 hours, until hard.
• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
• Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
• Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
• Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
• Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.