Monday, November 23, 2015

Thanksgiving Leftovers Eggs Benedict #EBeggsfit

I have a confession......I LOATHE leftovers. This becomes problematic during Thanksgiving when the family wants to live off of them. This is why I am always creating dishes out of Thanksgiving Leftovers. Last year, I came across a recipe for Thanksgiving Leftovers Eggs Benedict and had to try it out. It was a hit.
This recipe using Thanksgiving Leftovers is simple to make and is the perfect breakfast for Black Friday. Plus if you prepare the stuffing cakes the night before after your big meal, you will have hardly any prep in the kitchen Friday morning, leaving more time to shop til you drop. The best part about this dish is you can use pretty much any side dish as a topping.
I decided to go with leftover turkey, stuffing, cranberry sauce and gravy - topped with a poached Eggland's Best Egg.

Thanksgiving Leftovers Eggs Benedict

Ingredients (for 4)
3 cups leftover stuffing
2 Eggs for stuffing
4 Poached eggs
1/2 cup breadcrumbs
1/4 cup Olive Oil
1 pound leftover turkey, warmed
1 cup leftover cranberry sauce
1 cup leftover gravy, warmed

Mix together stuffing and 2 eggs until well combined. Make 4 cakes, about 1" thick and 3" wide. Carefully coat each cake with breadcrumbs.
Heat oil and cook stuffing cakes one at a time until deep golden brown, 2 minutes each side.
Poach Eggs (click here for the easiest method)
While eggs are poaching, place cakes on a plate and layer with your preferred thanksgiving leftovers. Place the poached egg on top and drizzle gravy over it (or hollaindaise)

Eggland's Best has superior nutrition compared to ordinary eggs. Each Eggland’s Best large egg contains:
25% less saturated fat
10 times more vitamin E
3 times more vitamin B12
4 times more vitamin D
Double the Omega 3s
Good source of vitamins B2 and B5
38% more lutein

This post is sponsored by FitFluential on behalf of Eggland's Best.

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