Elevate your Thanksgiving brunch with this Turkey Eggs Benedict! Featuring shredded turkey, perfectly poached eggs, and a rich gravy hollandaise sauce, this dis
h is a festive twist on a classic favorite. It’s the perfect way to use leftover turkey and impress your guests with minimal effort!8 Oakdell eggs 1/2 cup turkey gravy 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. . 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.
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