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Plug in your waffle iron and start heating it up, then use a paper towel—or the paper from your butter package—to grease the iron with a little butter or oil.
Spoon the stuffing straight out of the fridge into an even layer on your waffle iron. (If you made cornbread stuffing, or your stuffing’s especially dry, mix it with a little bit of leftover stock and a beaten egg.)
Close the waffle iron and let it cook. If you don’t own a waffle iron, you can still make this dish in a nonstick skillet. Just smash the stuffing into a hot pan and make a waffle pancake.
While the stuffing waffle comes together, fry a couple eggs in olive oil. I like to cook my eggs over medium heat in a nonstick skillet with a lid. The lid traps steam in the pan so the top doesn’t come out raw.
After 3–5 minutes, your waffle should be dark brown and crisp. Pop it onto a plate, then top with the eggs and a generous scoop of chili crunch.