Turkey Eggs Benedict

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Turkey Eggs Benedict
Prep Time
5 mins
Cook Time
10 mins
Yield
15 mins

A twist on the classic breakfast favorite, use your Thanksgiving leftovers to make a delicious dish.

Ingredients

  • 1 English Muffin, toasted
  • 2 Eggland's Best eggs (large), poached
  • 3 ounces sliced turkey breast
  • 1/4 cup turkey gravy
  • 2 tablespoons cranberry sauce
  • Salt & Pepper to taste
  • 1 teaspoon white vinegar

Nutrition

Serving Size
1 Serving
Calories
216
Fat
6g
  Saturated Fat
9g
Cholesterol
193mg
Sodium
1122mg
Carbohydrates
22g
Dietary Fiber
2g
Protein
19g
Preparation

Split & toast the English muffin and set aside.

If you are using leftover turkey, reheat in a small skillet sprayed with a small amount of cooking spray for approximately 1 minute. Remove turkey and divide between both English muffin halves.

To poach eggs, fill a saucepan with 3 inches of water and 1 teaspoon of white vinegar and bring to a simmer. Do not boil. Crack 1 egg into a small bowland set aside. When water is simmering, use a heat-proof spoon to create a whirlpool effect in the pan and slowly pour egg into the water, holding the small bowl close to the water. Allow egg to cook in the water for 4 minutes. Remove with a slotted spoon and place gently on top of the turkey. Repeat for the second egg.

While the second egg is cooking, heat turkey gravy in a small pan over medium heat, approximately 1 minute. Set aside.

When second egg is done, place on second English muffin half. Divide gravy and pour over each egg, and serve with cranberry sauce.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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