Thanksgiving Eggs Benedict
Thanksgiving Eggs Benedict turns classic holiday leftovers into a comforting brunch, layering stuffing waffles, turkey, poached eggs, gravy, and cranberry sauce.
Servings 4 servings
Calories 338kcal
Equipment
- Skillet
Ingredients
For the Stuffing Waffles
- 1⅓ cup leftover stuffing
- 1 large egg optional
For the Benedict
- 4 large large eggs
- ½ ounces leftover Turkey
- 1 cup whole berry cranberry sauce
- ½ cup turkey gravy
Instructions
- Preheat waffle iron.
- In a large mixing bowl, mix together 1 large egg egg and 1⅓ cup leftover stuffing. If your stuffing already sticks together well, you may leave the egg out.
- Place ⅓ cup of stuffing mixture onto hot waffle iron. Close lid and cook until waffle is browned and crispy.
- While waffles are cooking, add water to a large skillet (add enough water to be at least 4 inches deep). Bring water to a boil.
- To poach the eggs, give the water a stir several times in a clockwise direction.
- Gently add the egg to the boiling water and let the water swirl and cook around the egg, about 1 minute. Egg will be opaque and white will have surrounded the egg. Repeat with remaining eggs.
- Place turkey on stuffing waffle while egg is cooking.
- Gently remove egg from poaching water and carefully place it over top of the turkey and stuffing waffle.
- Spoon 2 tablespoons of warmed turkey gravy over top of egg and garnish with parsley. Season with salt and pepper if desired.
- Serve with ¼ cup cranberry sauce on the side.
Video
Nutrition
Serving: 1g | Calories: 338kcal | Carbohydrates: 45g | Protein: 12g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 236mg | Sodium: 550mg | Potassium: 164mg | Fiber: 3g | Sugar: 24g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg | Net Carbohydrates: 42g
