Leftover Thanksgiving Eggs Benedict

Recipe

Breakfast
Leftover Thanksgiving Eggs Benedict

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User Rating

5 out of 5 stars
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3 ratings

Recipe Data

6
Servings
10min
Prep
30min
Total

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    Description

    This Thanksgiving twist on Eggs Benedict might be better than the actual Thanksgiving dinner. Don't just take our word for it, try it for yourself!

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 6
    QuantityIngredientAdd
    Oven-Poached Eggs
    6Hy-Vee large eggs
    6 tbsp.water, divided
    Cranberry Hollandaise Sauce
    2 tbsp.water
    3large egg yolks
    ½ c.Hy-Vee unsalted butter
    2 tbsp.leftover cranberry sauce, or Hy-Vee canned whole berry cranberry sauce
    ¼ tsp.lemon zest
    1 tsp.fresh lemon juice
    1 tsp.Hy-Vee Dijon mustard
    Hy-Vee salt, to taste
    Toppings
    2Hy-Vee Bakery jumbo cornbread muffins, cut into 3 pieces
    6 tbsp.leftover cranberry sauce, or Hy-Vee canned whole berry cranberry sauce
    1 c.leftover mashed potatoes
    ½ lbs.cooked leftover turkey
    Fresh parsley, chopped, for garnish

    Things To Grab

    • Standard size muffin tin
    • Hy-Vee nonstick cooking spray
    • Medium saucepan
    • Whisk
    • Thermometer
    • 6 serving plates
    • Slotted spoon

    Directions

    1. Preheat oven to 350 degrees. Spray a standard size muffin tin with nonstick cooking spray. Crack 1 egg into 1 muffin cup; repeat with remaining eggs. Top each egg with 1 tablespoon water. Bake eggs 10 to 14 minutes, or until desired doneness.

      Hyvee Culinary Expert Tip
      Due to the water on top of the eggs, the eggs will continue to look jiggly and undercooked. The eggs are completely cooked when the whites are completely opaque.
      Hy-Vee Test Kitchen
    2. While eggs bake, make Cranberry Hollandaise Sauce. Place egg yolks and water into a medium saucepan, whisk until well incorporated. Cook over medium-low heat, whisking constantly, about 2 to 3 minutes or until egg mixture starts to thicken. Add butter, 1 tablespoon at a time, whisking constantly and being careful not to scramble eggs. Continue whisking, over medium low heat, until butter is incorporated and hollandaise sauce reaches desired consistency and temperature reaches at least 165 degrees. Slowly whisk in cranberry sauce, lemon zest and juice, and Dijon mustard. Remove from heat.

    3. Place cornbread onto 6 serving plates. Top with mashed potatoes and leftover turkey. Remove eggs from muffin tins, using a slotted spoon. Top oven-poached eggs with cranberry hollandaise sauce and garnish with fresh parsley, if desired.

    Nutrition facts

    Servings

    410 Calories per serving

    Amounts Per Serving

    • Total Fat: 26g
    • Cholesterol: 285mg
    • Sodium: 320mg
    • Total Carbohydrates: 26g
    • Protein: 16g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 4%
    0%
    Vitamin D 6%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Test Kitchen