Christmas leftover brunch “lasagne” recipe

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Vegetable oil

White pudding, sliced

Christmas leftovers, e.g. turkey

150ml gravy, ham

White (béchamel) sauce, Brussels sprouts

40g cranberry sauce, potatoes

4 eggs, carrots and parsnips

, Approx

, (optional)

Brown sauce

Heat some oil in a large skillet or heavy- based frying pan over a medium-high heat and cook the white pudding, breaking it up into chunks. Transfer to a plate and set aside.
In the same pan, layer all of your Christmas dinner leftovers, adding the gravy, white sauce, cranberry sauce and white pudding in between layers. Cook over a medium heat until thoroughly cooked through.
If you’re adding eggs, use the back of a spoon to make four indents on the top of your Christmas lasagne. Carefully crack the eggs into the indents.
Cover with a lid and cook for 6-7 minutes or until the eggs are cooked to your liking.
Drizzle over some brown sauce and serve as a festive brunch.

Christmas leftover brunch “lasagne”