1/2 c. mayonnaise
1 1/2 T. Dijon mustard
1/4 tsp. cayenne pepper
1 tsp. fresh lemon juice
Combine all ingredients and mix well. Set aside
2 c. stuffing
6 slices ham or turkey
2 T olive oil
Shape the stuffing into 6 patties about 1/2 inch thick. If the stuffing is too dry, add chicken stock and an egg. If it is too wet, add breadcrumbs.
Heat the olive oil in a skillet. Add the stuffing cakes and cook over medium-high heat until golden brown on both sides.
Poach the eggs to the desired doneness.
Warm the ham or turkey.
Place a stuffing patty on a plate, top it with ham or turkey then a poached egg. Spoon the Bennie sauce over the top and serve.
This is a great breakfast to use Thanksgiving leftovers but it is good all year round. The boxed stuffing mix works great for the patties to make a quick and easy breakfast that looks like you spent hours preparing!