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: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Breakfast |
| Seasons | |
| Tags: |
Ingredients
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
- 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.
- 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.
- 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.
- 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.
- 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!
