Thanksgiving Eggs Benedict

We love this Eggs Benedict recipe created by Chef Bryan to use leftover turkey, stuffing, and mashed potatoes after Thanksgiving.

Recipe courtesy of Chef Bryan:



Category: Breakfast


Eggs Benedict

6 Oakdell Cage Free Eggs, poached
6 slices cooked turkey
2 cups prepared stuffing
1 1/2 cups mashed potatoes
6 soft dinner rolls
Salt and pepper to taste

Hollandaise Sauce

3 Oakdell Cage Free egg yolks
8 tbsp butter, melted
1 tbsp fresh lemon juice

Thanksgiving Eggs Benedict Directions

  1. Heat a large pot of water on the stove to a simmer. Crack the egg in a fine mesh strainer so the liquid portion of the egg white strains off.
  2. While stirring the hot water into a gentle whirlpool, gently drop the egg into the water and let it poach to the desired doneness you like.
  3. Remove the poached eggs from the hot water and place them on a plate you’ve sprayed with vegetable spray so they don’t stick.
  4. To make the hollandaise sauce, place the melted butter and egg yolks in a small bowl with a pinch of salt and lemon juice. Using an immersion blender, blend everything together to emulsify. Adjust salt as needed.
  5. To assemble the Thanksgiving eggs Benedict, place the prepared roll on a plate followed by a slice of turkey, a dollop of mashed potatoes, and a spoonful of stuffing. Place the poached egg on top and spoon some freshly made hollandaise sauce over the top. If desired, place a spoonful of cranberries on top and enjoy!

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