Preheat an oven to 425°F and set an oven rack in the middle position. Grease 6 oven safe bowls lightly with non-stick cooking spray, and place on a baking sheet. Fill each bowl with 1/2 – 3/4 cup leftover stuffing. Be sure to leave a little space at the top to accommodate the egg. If stuffing is on the dry side, moisten with a little chicken stock. Transfer the baking sheet to the oven, and bake until stuffing deepens in color and starts to crisp at the edges (about 15 minutes).

Carefully take the baking sheet from the oven. Break an egg into each bowl, then sprinkle with Parmesan cheese. Season each egg with kosher salt and black pepper. Return the baking sheet to the oven, and continue to cook until the eggs are set around the edges, but still a bit wobbly in the middle (7 – 9 minutes). Let the bowls rest for 5 minutes before serving. The eggs will continue to cook while they rest, resulting in perfectly runny eggs. Finish with a sprinkling of chopped parsley in each bowl.