- 8 Servings
- 20 mins Prep Time
- 35 mins Total Time
- 1 lb. sliced or shredded Smoked Turkey (leftover from Whole Bird, Bone in Breast or Basted Turkey Breast)
- 1 box of corn bread prepared, follow box instructions 16 large eggs for poaching
- 2 egg yolks
- 2 tsp. of water
- Kosher salt
- 1 cup unsalted butter (2 sticks)
- 2 tbsp. chipotle Tabasco® sauce
Step 1For the hollandaise sauce, place egg yolks, water, lemon juice and a pinch of salt into a small mixing bowl. Melt butter in small sauce pan over high heat, stirring and swirling. Once melted quickly pour into a cup that is easily pourable.
Step 2Using a wire whisk or an immersion blender, begin whisking the egg yolk mixture. Slowly add the melted butter while continuing to whisk or blend. Add Chipotle Tabasco® and gently whisk. Keep sauce in a warm place until needed for the Turkey Benedicts.
Step 3Heat left over smoked turkey in a skillet.
Step 4To poach eggs, place about 2 inches of water in a sauce pot. Add 2 tsp. of Kosher salt and 1 Tbsp. of white vinegar. Bring the water to a simmer over medium heat.
Step 5While the water is heating, crack 1 large egg into a small dish. When the water is ready, add 1 egg at a time - only up to 6 eggs in the water at once. The egg will set, then top with a lid and allow to poach for 3-4 minutes. Repeat this process until all eggs are cooked.
Step 6Prepare serving plate with two rounds/squares of corn bread. Top with 2 oz. of heated sliced/shredded turkey.
Step 7Remove poached egg from water and place on top of turkey and top with 3 oz. spiced hollandaise sauce.
Step 8Serve with some roasted potatoes or roasted sweet potatoes on the side.
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