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THANKSGIVING EGGS BENEDICT

This is our Thanksgiving twist on your classic eggs benedict (who doesn't love eggs benedict)! 

Here is your shopping list! These items are in addition to your leftovers you already have.

  • Natures Farm Eggs
  • 1 lemon
  • Dijon (Smak Dab has the best mustards)
  • Butter

FULL INGREDIENT LIST: 

For the stuffing “waffles”

  • 1 ⅓ cup leftover stuffing
  • 1 egg
For the Benedict
  • 4 large eggs
  • 2 cups leftover turkey meat
  • 1 cup leftover cranberry sauce
  • ½ cup leftover turkey gravy
  • Salt and pepper to taste
  • 2 cups fresh baby spinach (optional) 

Quick and easy Hollandaise Sauce

  • 3 egg yolks
  • 1 tbsp lemon juice (or white vinegar)
  • 1 tsp dijon mustard
  • ½ cup melted butter
  • salt and pepper to taste

DIRECTIONS: 

  1. Preheat waffle iron.  In a large mixing bowl, combine leftover stuffing with an egg until the stuffing sticks well together.  Place ⅓ cup of mixture onto hot waffle iron.  Close lid and cook until waffle is browned and slightly crisp.
  2. While waffles are cooking, add enough water to a medium/ large pot to poach your eggs (at least 4 inches deep) and bring to a gentle boil.  To poach the eggs, give the water a quick stir several times in a clockwise direction to create a cyclone effect.  Carefully add 1 egg at a time to the water and allow the water to swirl and cook around the egg, about 1-2 minutes.  Egg will be opaque and white will surround the yolk.  
  3. Place baby spinach and  leftover turkey meat on top of the waffle while eggs are cooking. Gently remove egg from water and carefully place on top of the turkey.  Spoon 2 tbsp of gravy over top of egg and season with salt and pepper.  Serve with cranberry sauce on the side.
  4. You can substitute actual hollandaise sauce for the gravy, or in combination. 

Quick and easy Hollandaise Sauce

  1. Melt butter in the microwave for about 45 seconds - 1 minute until hot and melted.
  2. Combine egg yolks, lemon juice, dijon and salt and pepper in a blender and blend for 5 seconds.  
  3. Slowly stream in melted butter as the blender is running.
  4. Voila! Easy hollandaise sauce in a snap!