Thanksgiving Leftovers Eggs Benedict

[Photograph: Sydney Oland]

About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com)

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Thanksgiving Leftovers Eggs Benedict

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:serves 4
Active time:15 minutes
Total time:20 minutes
This recipe appears in: Sunday Brunch: Thanksgiving Leftovers Eggs Benedict

Ingredients

  • 3 cups leftover bread stuffing
  • 10 eggs
  • 1/2 cup breadcrumbs
  • 1/4 cup vegetable oil
  • 2 tablespoons juice from 1/2 lemon
  • 1 pound leftover sliced turkey, warmed
  • 1 cup leftover cranberry sauce
  • 1 cup leftover gravy
  • Any leftover side dishes

Procedures

  1. 1

    In a medium bowl, mix together bread stuffing and 2 eggs until well combined. Using your hands gently press into 8 cakes about 3 inches wide and 1/2-inch thick. Place breadcrumbs in a medium bowl. Dredge each cake and transfer to a plate. Heat 1/4 cup vegetable oil over medium-high heat until shimmering. Place 4 stuffing cakes in oil and cook until deep golden brown, 2 to 3 minutes. Turn and cook second side until golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with remaining 4 cakes.

  2. 2

    Heat a large skillet filled with water over medium high heat. Add lemon juice. When it begins to simmer add eggs and poach until whites are set but yolk are runny, about 4 minutes.

  3. 3

    Place two cakes on each plate. Divide turkey evenly between cakes, followed by poached egg, a drizzle of gravy, and a dollop of cranberry sauce. Serve with warmed leftover side dishes.

Comments

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: