5 from 42 votes
Thanksgiving Leftover Breakfast Eggs Benedict Recipe
This Thanksgiving Leftover Breakfast Eggs Benedict creatively repurposes turkey, cranberry sauce, arugula, and gravy layered on toasted dinner rolls topped with poached eggs. The result is a savory, tangy, and rich breakfast that uses familiar holiday flavors in a hearty open-faced sandwich. The poached eggs add a silky element as their yolks mingle with the gravy and toppings.
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings:
2
servings
Calories:
496 kcal
Course:
Breakfast
Cuisine:
North American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 496
% 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.