RECIPE: Holiday Eggs

Posted by Stephen Barrett on

Serving per person | Prep time 15 mins | Total time 20 mins


Ingredients per person

  • 1 Egg Soft Boiled
  • 2 Cups Water
  • 1 Cup Flour
  • 1 Egg
  • 2 tbsp leftover stuffing
  • 1 Cup Bread Crumbs
  • 250 gm Bread Crumbs
  • Salt and Pepper
  • 500 ml Vegetable or Cooking Oil
  • Plastic Wrap
  • Optional – leftover cranberry sauce, leftover fried ham, leftover fried potatoes, Atlantic Mustard Mill mustard


  • Bring 2 Cups of Water to a boil
  • Add Egg and cook for 7 minutes on high boil
  • Remove egg from boiling pot and place in ice water
  • Peel cooked egg
  • Heat 500 ml of Vegetable oil in heavy bottom pot or Dutch oven to medium high heat
  • Meanwhile place 1 cup of Breadcrumbs, 1 cup of Flour, and whisked raw egg with teaspoon of water in three separate shallow bowls
  • Spread out plastic wrap on flat surface and flatten 2 tbsp of Stuffing on surface
  • Place boiled egg on stuffing and wrap plastic wrap around egg ensuring entire egg is covered with stuffing
  • Coat stuffing egg with flour, followed by egg, then coat in breadcrumbs.
  • Carefully lower coated egg into hot oil and fry until crispy on all sides. Be careful not to burn your breadcrumbs.
  • Remove from oil and serve with leftover cranberry sauce, Atlantic Mustard Mill mustard, fried leftover ham, and fried leftover potatoes.
  • Enjoy!


Copyright © 2022 by Seasoned Plate | Chef Stephen Barrett

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