Turkey Eggs Benedict with Gravy Hollandaise
Elevate your Thanksgiving brunch with this Turkey Eggs Benedict! Featuring shredded turkey, perfectly poached eggs, and a rich gravy hollandaise sauce, this dish is a festive twist on a classic favorite. It’s the perfect way to use leftover turkey and impress your guests with minimal effort!
Ingredients
For the Benedict: 4 English muffins, split and toasted
2 cups shredded cooked turkey
8 Oakdell eggs (for poaching)
1 tbsp white vinegar (for poaching water)
For the Gravy Hollandaise Sauce: 3 egg yolks
1/2 cup turkey gravy (warm)
1/4 cup melted butter
1 tsp lemon juice
Salt and pepper to taste
Instructions
1
Prepare the Poaching Water: Bring a medium pot of water to a gentle simmer. Add the white vinegar.
2
Poach the Eggs: Crack each egg into a small bowl and gently slide it into the simmering water. Cook for 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and set on a paper towel.
3
Make the Gravy Hollandaise Sauce: In a heatproof bowl, whisk the egg yolks over a pot of simmering water for about 2 minutes until frothy and thickened. (double boiler setup). Slowly drizzle in the melted butter while whisking continuously until thickened. Gradually whisk in the warm turkey gravy and lemon juice. Season with salt and pepper to taste. Keep warm
4
Assemble the Benedict: Place the toasted English muffin halves on a plate. Top each with shredded turkey, a poached egg, and a generous drizzle of gravy hollandaise.
5
Serve: Garnish with chopped parsley or a sprinkle of paprika, if desired. Serve immediately.
Tags:
#GravyHollandaise#HolidayBreakfast#LeftoverTurkeyRecipe#ThanksgivingBrunch#TurkeyEggsBenedictChefBryanCookingwithchefbryanKUTVOakdellEggFarms
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