Have a Black Friday brunch and use up leftovers with this yummy breakfast dish.
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
- Preheat oven to 350°.
- Shape stuffing into 4 (½-inch-thick) patties (½ cup each).
- 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.
- 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.
- 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.
- 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.
- To serve, layer turkey and 1 egg on top of each stuffing patty. Top with hollandaise sauce. Garnish with parsley and pepper, if desired.