There comes a point where you no longer want to have leftover stuffing for breakfast: you want different flavours and meal occasions; you want food that isn’t shaped like an overstuffed sandwich. You want brunch again.
One light yet still luxurious option for this post-Christmas come-down phase is baked eggs, which are always a treat and are only a little bit festive – we have them on Christmas Eve (along with my father’s Fermanagh-themed contribution to Christmas, boxty pancakes). We also have them throughout the year, though, as they’re as good with a fancy fry as they are with grilled vegetables and fresh bread.
In fact, baked eggs are a very handy little option to have up your sleeve for a number of reasons. They taste amazing and look much harder to make than they really are; they’re a good focus for a meal for vegetarians and they can be rustled up in 15 minutes with ingredients you’re likely to have in your fridge anyway. They’d be delicious with shavings of your cold Christmas ham, and there’s lots of room to experiment – try fresh herbs, pancetta, grated cheese or that new truffle oil that someone got in their stocking. Alternatively, replace the cream with some Greek yoghurt, olive oil and harissa sauce to make an even lighter and more exotic Turkish version.
Some other options for a Christmas brunch that isn’t exactly Christmassy: shakshuka, frittata or, if you’re hoping to furtively use your leftovers up, an Ottolenghi-style salad with turkey, bulghur, roasted vegetables, pomegranate seeds and a garlicky yoghurt dressing.
Allow one egg per person. Lightly butter a ramekin, break the egg in and cover the yolk with a small pour of cream. Season with salt and pepper. Bake in a hot oven for 10 minutes, or until the white is set and the yolk is cooked to your liking.