Preheat oven to 350 F.

Heat a tablespoon of oil in a large nonstick skillet and add the shredded leftover Brussels sprouts, onion, leftover roasted carrots, parsnips, roasted potatoes and whatever herbs or spices you have on hand.

Once you get a nice crust on the bottom, flip, then add in a cup of leftover turkey and season with salt and pepper to taste. Make some wells to crack a few eggs into and transfer to the oven to bake until the whites are set and the yolks are still runny and delicious, about 10 minutes.