Serves 4 - scale up as you like...


  • 4 tablespoons butter

  • 10-12 sage leaves

  • 2 cups left over roasted root veg ( sweet potatoes, potatoes, whatever)

  • 1 cup leftover greens ( kale, brussels, green beans, whatever)

  • 4 eggs

  • ½ teaspoon chili flake ( or more to taste)

  • Pinch of salt.

  • 1 cup shredded leftover Thanksgiving Turkey



In a large skillet ( preferably cast iron) melt the butter.

Immediately put in the sage and fry on medium high heat until the sage leaves crisp up and the bubbling of the butter subsides. Remove the sage leaves and hold aside for garnish. Place in your leftover root or hearty veg and spread in an even layer across bottom of skillet. Cook on medium high heat for 2-3 minutes or until the veg begins to get crispy.

Scatter whatever cooked greens you have over top and cook for 1 more minute,
Now carefully push the veg into 4 small piles like a clover in your pan, making a nesting area for you to crack in your eggs. Crack your eggs into the nesting area,
Sprinkle with the chili flake and a pinch of salt.

Scatter the turkey meat on top and then turn the heat down to medium.
Place a lid on your pan and continue to cooks for about another 2 minutes or until the egg whites are just set, but the yolk is still runny. (It’s okay to peak under the lid to see how your eggs are progressing)

Rotate your pan on your burner if the eggs are cooking unevenly.

When done, bring to the table right in the skillet. Eggs and veg should be nice and crispy on bottom, and soft and tender on top.