I was quickly making my way through my roast turkey leftovers, enjoying some turkey sandwiches with cranberry sauce and some turkey Cuban sandwiches, when I remembered that there was one other thing that I wanted to try doing with them and luckily I still had just enough left. Last year some time shortly after I had finished all of my turkey leftovers I had come across the idea of Thanksgiving leftovers eggs benedict on the Del Frisco's menu by chef Thomas Dritsas and it sounded like a good way to enjoy some of those leftovers. This recipe is pretty simple given that pretty much everything is leftovers that simply need to be heated and the only real thing that you need to do is poach a few eggs. Within a few minutes I had my 'eggs benedict' and I have to say that smothering the already amazing Thanksgiving dinner flavours in a runny egg yolk works really well! (Feel free to throw in any leftover stuffing or mashed potatoes that you may have lying around.)
Thanksgiving Leftovers Eggs Benedict
Thanksgiving dinner in breakfast form as eggs Benedict!
Servings: makes 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 2 english muffin, sliced and toasted
- 1 cup stuffing, warm
- 4 slices roast turkey breast, warm
- 4 eggs
- 1/2 cup gravy, warm
- 4 tablespoons cranberry sauce
- Place the muffin slices two per plate and top each with stuffing and a slice of turkey.
- Bring a large pot of water to a boil and reduce the heat to medium.
- Crack an egg into a bowl, swirl the water in the pot and pour the egg from the bowl into the water and repeat for remaining egg.
- Let the eggs cook until the whites are set but the yolks are not, about 2-3 minutes and fish them out.
- Place the eggs on top of the turkey, cover with gravy and a dollop of cranberry sauce.
Turkey Sandwich with Cranberry Sauce
Poached Egg on Toast with Chipotle Mayonnaise, Bacon and Avocado