Thanksgiving Leftover Breakfast Eggs Benedict Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
2 servings
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Calories
496 kcal
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Course
Breakfast
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Cuisine
North American
Thanksgiving Leftover Breakfast Eggs Benedict Recipe
Description
The recipe begins by gently poaching eggs for four minutes, producing a tender white with a runny yolk. Meanwhile, butter-toasted dinner rolls provide a crisp base. Slices of leftover turkey are warmed and layered atop arugula on the rolls, then topped with cranberry sauce to add sweet and tart contrast. The poached eggs are placed over the toppings and finished with warm gravy poured on top. Green onions and black pepper garnish the dish for fresh flavor and mild heat.
This combination yields a flavorful breakfast or brunch option that transforms Thanksgiving leftovers into a new meal with varied textures and seasonal tastes. The interplay between crunchy rolls, tender turkey, silky egg, and sweet-tart cranberry creates a balanced bite.
The recipe is flexible, allowing amounts of ingredients to be adjusted based on available leftovers or preferences. It highlights a concept of layering savory and sweet holiday flavors under an egg and gravy finish.
Ingredients
- 4 large egg
- 2 teaspoons butter
- 2 dinner rolls cut in half
- 1 cup turkey leftover
- ¼ cup cranberry sauce this is our FAVORITE recipe!
- 1 cup arugula can sub spinach or baby greens
- ¼ cup gravy warmed
- green onion to serve, chopped green onions
- black pepper to serve, chopped green onions
Instructions
- Bring a large pot of water (half full) to a simmer. Crack the eggs into the water and let them cook for 4 minutes. Remove them with a slotted spoon.
- While the water is warming, melt the butter in a medium-sized pan over medium-high heat. Place the dinner rolls in the pan, cut side down, and toast for 3-4 minutes. Remove them from the pan and put 2 halves on each plate.
- Add the turkey to the pan and gently warm. Top the toasted dinner rolls with some arugula, the warmed turkey, and the cranberry sauce.
- Plate the eggs when they are cooked, pour the gravy over the top, then sprinkle with some green onions and black pepper.
Notes
- This dish is flexible; use leftover ingredients as available and adjust quantities to taste.
- Poach eggs carefully to achieve a runny yolk that enriches the dish when combined with gravy and cranberry sauce.
- Serve immediately while the rolls are warm and toppings are freshly cooked for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1 dinner roll with ½ of the fixings | |
| Calories | 496kcal | 25% |
| Carbohydrates | 36g | 12% |
| Protein | 37g | 74% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 461mg | 154% |
| Sodium | 623mg | 26% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 944IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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