Poached Egg with Cornbread Dressing

If you follow my blog, you already know how I feel about leftovers and wastefulness.  I do not like either.  So, what happens to all of the food that we do not eat at one sitting?  It becomes something else!  This is what happened to the rest of a pan of cornbread.  It turned out so delicious that it is going on the menu for overnight guests.  It took less than 45 minutes to prepare and turn out beautifully.  I hope that you take the time to prepare it for your family.

2 cups of Crumbled Cornbread
1/2 cup of Green Pepper, finely chopped
1/2 cup of Onion, finely chopped
1/2 teaspoon of Salt
1/4 teaspoon of Ground Pepper
1/4 teaspoon of Garlic, powder
2 slices of Bacon, snipped
1/4 Mozzarella Cheese, plus more for garnish
9 Eggs, 6 for poaching
Oil, if needed
Cracked Pepper for seasoning and garnish

Combine cornbread, green pepper, onion, salt, and pepper in a large bowl and set aside.
In a large skillet over low heat, render bacon until it is brown. Remove heat; placing bacon in cornbread mixture, reserving drippings.  Add 3 eggs and Mozzarella Cheese to the cornbread mixture, then combine thoroughly.  Form the cornbread dressing into 6 even balls and flatten.  Reheat bacon dripping skillet over low heat, adding additional oil if needed.  Cook the dressing patties until browned.  Remove to serving dish. 

Poached Egg
Using Crisco, grease the inside of a saucepan and then fill it half full of water.  Over low heat, bring the water to an almost simmer. Do Not let the water boil.  Crack an egg into a small dish. Carefully, slide the egg into the hot water. Leave it alone.  Let the egg cook in the hot water until the white has completely set and the yolk is to the desired doneness.  I cook mine to soft yolk but it really depends what you like.  Use a paper towel to remove excess water.

To assemble
Place poached egg on top of dressing patty.  Season with Cracked Pepper and top with Shredded Mozzarella Cheese.

Enjoy!

Deloris