BC Turkey Benny
A brunch-ready twist on eggs Benedict with tender turkey, stuffing, cranberry sauce and creamy hollandaise.
Ingredients
Hollandaise Sauce
- 2 Egg yolks
- 1 tsp White wine vinegar
- ½ pound Butter melted and clarified
- 3 Sprigs fresh thyme leaves picked and chopped
- 1 Lemon wedge juiced
- 1 pinch Salt
- 2 Dashes Tabasco sauce
- 2 Dashes Worcestershire sauce
Plating
- 8 Eggs
- 3 tbsp White wine vinegar
- 2 Knobs of butter
- 200 g Cooked leftover turkey meat shredded
- 4 Portions leftover stuffing
- 4 tbsp Cranberry sauce
- 1 pinch Salt
- 4 Portions favorite sliced fruit
- Salt to season your eggs
Instructions
Make the Hollandaise Sauce
- Heat the clarified butter in a small pot and reserve.
- Bring a small pot of water to the simmer on the stove.
- Place the egg yolks and the vinegar in a stainless steel bowl. Whisk the eggs and vinegar over the pot of simmering water until the yolks become velvety and thickened.
- Remove from the heat and slowly add the melted butter while whisking to emulsify the sauce. Add the remaining ingredients and stir to combine. Then taste for seasoning.
Poach the Eggs
- Bring a medium saucepan of water and the vinegar to a simmer.
- Preheat the oven to 375°F and place the stuffing and turkey on a baking tray, topping each with butter to warm through.
- Crack the eggs into a bowl or measuring cup, swirl the simmering water with a slotted spoon, then gently add the eggs.
- Poach for about 3 minutes for soft eggs or 4– 4 1⁄2 minutes for medium eggs. Remove, drain on paper towel or a clean cloth, and season with salt.
Finish and Serve
- Place the warm stuffing on the plate and spread cranberry sauce over top.
- Layer with the warm turkey and poached eggs, then spoon about 1 tablespoon of hollandaise sauce over each egg.
- Serve with sliced fruit on the side and enjoy.