- 3 to 4 Tbs. unsalted butter
- 2 large yellow onions, finely chopped
- 4 large celery stalks with leaves, finely chopped
- 2 large baking potatoes, peeled and cubed
- 2 to 3 Tbs. olive oil, if needed
- 1/2 cup chopped fresh flat-leaf parsley
- 1 Tbs. rubbed sage
- 1 tsp. dried thyme or 1 Tbs. fresh thyme leaves
- Salt and freshly ground pepper, to taste
- About 2 lb. cooked turkey, cut into 1/2-inch
cubes (5 heaping cups)
- About 1 cup chicken or turkey stock
- 12 eggs
Preheat an oven to 350°F.
In a large, heavy, ovenproof fry pan over medium heat, melt the butter. When the foam subsides, add the onions and celery and sauté until they begin to soften, about 4 minutes. Add the potatoes and a little olive oil if needed to prevent sticking and sauté, stirring often, until lightly browned, about 6 minutes. Add the parsley, sage, thyme, salt, pepper and turkey and continue cooking, stirring often, until heated through, about 4 minutes. Taste and adjust the seasonings.
Add the stock to the pan and bring to a boil. Transfer the pan to the oven and bake, uncovered, until the potatoes are soft and browned, about 20 minutes. Remove the pan from the oven and, using the back of a tablespoon, make 12 indentations or "nests" in the turkey mixture. Break an egg into each nest. Season the eggs with salt and pepper. Return the pan to the oven and continue to bake until the eggs are set, 6 to 8 minutes more.
To serve, bring the fry pan to the table and, using a spatula, transfer the nests to individual plates. Serves 12.
Adapted from Williams-Sonoma Lifestyles Series, Brunch Entertaining, by Janeen Sarlin (Time-Life Books, 1999).