A festive twist on the classic Eggs Benedict, this Thanksgiving version features poached eggs, turkey or ham, and a delightful cranberry sauce. Perfect for a holiday brunch or breakfast!
Ingredients: 4 large eggs. 4 slices of turkey or ham. 4 English muffins, split and toasted. 1/2 cup of Hollandaise sauce. 1/4 cup of cranberry sauce. 2 tablespoons of butter. Salt and pepper, to taste. Chopped fresh parsley for garnish optional.
Instructions: Begin by preparing the Hollandaise sauce according to your favorite recipe or using a store-bought version. Heat a large skillet over medium heat and melt the butter. Once melted, add the turkey or ham slices and cook for about 2 minutes on each side, or until heated through. Remove from the skillet and set aside. In the same skillet, poach the eggs. Fill the skillet with about 2 inches of water and bring it to a gentle simmer. Add a splash of vinegar to the water to help the eggs coagulate. Carefully crack each egg into a small bowl, and then slide it into the simmering water. Poach for about 2-3 minutes for runny yolks or longer if you prefer firmer yolks. Remove the poached eggs with a slotted spoon and drain on paper towels. To assemble the Thanksgiving Eggs Benedict, place a toasted English muffin half on each plate. Top each muffin half with a slice of turkey or ham. Carefully place a poached egg on top of the turkey or ham slice on each muffin half. Spoon Hollandaise sauce generously over each poached egg. Drizzle cranberry sauce over the Hollandaise sauce. Season with salt and pepper to taste, and garnish with chopped fresh parsley if desired. Serve immediately and enjoy your Thanksgiving Eggs Benedict!
Prep Time: 15 minutes
Cook Time: 15 minutes
Miss Mackinnon West Street
