Thanksgiving Eggs Benedict

Thanksgiving Eggs Benedict

Have a Black Friday brunch and use up leftovers at the same time with this yummy breakfast dish of Thanksgiving Eggs Benedict.

Thanksgiving Eggs Benedict
Makes 4 servings
  • 2 cups cooked stuffing or dressing
  • 4 large egg yolks
  • 2 tablespoons fresh lemon juice
  • ½ cup warm unsalted butter, melted
  • ¾ teaspoon kosher salt, divided
  • 2 tablespoons unsalted butter
  • 4 large eggs
  • 4 tablespoons water, divided
  • ¾ pound sliced cooked turkey, warmed
  • Garnish: chopped fresh parsley, ground black pepper
  1. Preheat oven to 350°.
  2. Shape stuffing into 4 (½-inch-thick) patties (½ cup each).
  3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook, whisking constantly, until mixture is thick enough to coat a metal spoon and an instant-read thermometer registers 160°. Reduce heat to low. Slowly drizzle in warm melted butter and ¼ teaspoon salt, whisking constantly. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.
  4. In a large skillet, heat 2 tablespoons butter over medium heat. Cook stuffing patties until an instant-read thermometer registers 165°, 3 to 4 minutes on each side. Keep warm.
  5. Place 1 tablespoon water into each of 4 wells in a nonstick muffin pan. Carefully crack 1 egg into each well. Sprinkle evenly with remaining ½ teaspoon salt.
  6. Bake until whites are set but yolks are still runny, 9 to 10 minutes. Let stand for 1 to 2 minutes. Run a thin knife around outside edge of each egg and remove with a slotted spoon. Place on paper towels and gently pat dry.
  7. To serve, layer turkey and 1 egg on top of each stuffing patty. Top with hollandaise sauce. Garnish with parsley and pepper, if desired.



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