Thanksgiving Eggs Benedict
These easy to make and delicious Thanksgiving Eggs Benedict are a great idea for brunch. Made with leftovers from Thanksgiving, these are treat the day after. Put them together and watch them disappear!
Ingredients
6 poached Oakdell eggs
6 slices cooked turkey
2 cups prepared stuffing
1 1/2 cup mashed potatoes
3 Oakdell egg yolks
8 tbsp melted butter
1 tbsp fresh lemon juice
6 soft dinner rolls
Salt and pepper to taste
Instructions
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 gently 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 the 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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