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Teresa's Recipes • Thanksgiving Eggs Benedict

Thanksgiving Eggs Benedict - Celebrate the holiday spirit with this mouthwatering Thanksgiving Eggs Benedict! This delightful breakfast dish takes a classic recipe and gives it a

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Thanksgiving Eggs Benedict

Celebrate the holiday spirit with this mouthwatering Thanksgiving Eggs Benedict! This delightful breakfast dish takes a classic recipe and gives it a festive twist by incorporating leftover turkey and a luscious cranberry sauce. Imagine perfectly poached eggs resting atop warm turkey, nestled on toasted English muffins, all drizzled with rich, buttery hollandaise sauce. Whether you're using up leftovers or simply looking for a new brunch idea, this dish is sure to impress family and friends alike. Did you know that Eggs Benedict is believed to have originated in New York City in the late 19th century? Now, it's a beloved breakfast staple across the country, and this Thanksgiving variation adds a seasonal touch to the traditional recipe.

Serves 2

Ingredients

Salt
to taste
Black pepper
to taste
Chives
2 tablespoons, chopped
Hollandaise sauce
1 cup
Eggs
4 large
Cranberry sauce
1/2 cup
Leftover turkey
8 ounces, sliced or shredded
English muffins
2, split

Instructions

  1. Prepare the hollandaise sauce by whisking together 3 egg yolks, 1 tablespoon lemon juice, and a pinch of salt in a heatproof bowl over simmering water. Gradually whisk in 1/2 cup melted unsalted butter until the sauce is thickened and creamy. Keep warm but not hot.
  2. Toast the English muffins until golden brown and set aside.
  3. In a skillet over medium heat, warm the leftover turkey until heated through, then remove from heat.
  4. Spread a generous layer of cranberry sauce on each muffin half.
  5. Top each muffin half with warm turkey.
  6. Fill a pot with water and bring to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain briefly on a paper towel.
  7. Place a poached egg on each muffin half over the turkey.
  8. Drizzle the warm hollandaise sauce over the eggs.
  9. Garnish with chopped chives, and season with salt and pepper to taste.
  10. Serve immediately and enjoy the festive flavors!

Tips

  • 💡 For a spicier kick, add a dash of cayenne pepper to the hollandaise sauce.
  • 💡 If you don’t have leftover turkey, rotisserie chicken can be a great substitute.
  • 💡 Feel free to experiment with different toppings such as sautéed spinach or avocado for added flavor and nutrition.

Dietary Information

Servings: 2 Dish Type: Breakfast/Brunch Prep Time: 15 minutes Cook Time: 15 minutes Calories: 600 Fat: 45g Carbs: 30g Protein: 30g Sodium: 800mg Sugar: 5g

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