One of the best days of the year to have brunch at home is in the aftermath of Christmas and various seasonal celebrations—on Boxing Day.

And here’s a smart way to make use of holiday dinner leftovers for a morning or early afternoon meal.

As part of a series of sustainability-focused recipes from Fairmont Hotels and Resorts, Fairmont Royal York executive chef J.W. Foster in Toronto offered his suggestion for what to do with a variety of holiday meal leftovers, including turkey (including bones), squash,  onions, celery, and potatoes (as well as anything else you can add in there).

“Don’t let that turkey go to waste—put it to great use with a fabulous Boxing Day brunch!” Foster said. “We at Fairmont Royal York also highly recommend using your leftover cranberry sauce to top the eggs—a better and more festive alternative to ketchup!”

Boxing Day brunch: poached farm egg hash

½ litre turkey stock (leftover bones)

1 pound left over roasted turkey meat (white meat or pulled from thighs–large dice)

½ pound roasted sweet potatoes (leftover)

½ pound medium diced roasted butternut squash (leftover)

4 ounces diced white onion (left over from stuffing and gravy)

4 ounces diced celery (leftover from stuffing and gravy)

2 medium garlic cloves, minced

1 teaspoon dried chilies

¼ bunch chopped sage

¼ bunch chopped parsley

8 large farm eggs

2 ounces white vinegar

1 pound Brussel sprouts (outer leaves)

1 lemon (juiced and zested)

To taste sea salt and cracked black pepper

To taste olive oil

1. Pre-heat a medium heavy bottom pot over med-high heat, add diced leftover turkey leg, cover with turkey bone stock. Bring to a slow simmer and cook until turkey is warmed through and is tender. Remove turkey with a slotted spoon and place in a bowl, keep warm, turn heat up to a soft boil—reduce turkey stock until it coats the back of a metal spoon. Remove from heat and keep warm.

2. In a large pre-heated fry pan over medium heat, drizzle olive oil. Add the onion and sauté until onions start to lightly brown. Reduce heat and add garlic and chilies. Cook for another four minutes.

3. Add diced squash and sweet potato, slightly increase heat. Brown the tomatoes and squash.

4. Reduce heat, add reduced stock, season with salt, pepper, sage, and parsley—place aside and keep warm.

5. Take the trimmed and washed leaves, place in a medium bowl, add lemon zest and a small amount of lemon juice. Season with salt and pepper (adjust sharpness with more lemon juice).

6. Bring a medium size pot with 1 litre of water to a soft boil, add white vinegar. Crack eggs gently into a bowl, take a spoon and swirl through the water in a clockwise motion. Slowly add the eggs and stop stirring. Move water around them so they don't stick to the bottom of the pot. With a slotted spoon remove when egg whites are lightly firm. Remove from water and place on a towel to drain water.

7. Place hash in the centre of a warm plate, top with two poached eggs, add Brussels sprouts salad. Drizzle with olive oil and sea salt. Great with cranberry sauce if you have some leftover.