Transform your Thanksgiving (or Christmas!) leftovers into Thanksgiving Leftovers Eggs Benedict. It's a healthy, delicious, and easy to make brunch recipe perfect for the day after the big feast!
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.
4 large eggs
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.
2 teaspoons butter, 2 dinner rolls
Add the turkey to the pan and gently warm. Top the toasted dinner rolls with some arugula, the warmed turkey, and the cranberry sauce.
1 cup leftover turkey, 1 cup arugula, ¼ cup cranberry sauce
Plate the eggs when they are cooked, pour the gravy over the top, then sprinkle with some green onions and black pepper.
¼ cup gravy, Chopped green onions and black pepper
Notes
This eggs benedict is very flexible and more of a concept than a recipe. Gather your leftovers, pile them on top of a toasted bun, pop a poached egg on top, and pour on some gravy. The quantities listed are only suggestions. Use what you have and as much or little of each as you like.
Serving: 1 dinner roll with ½ of the fixings, Calories: 496kcal, Carbohydrates: 36g, Protein: 37g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 461mg, Sodium: 623mg, Potassium: 402mg, Fiber: 2g, Sugar: 15g, Vitamin A: 944IU, Vitamin C: 2mg, Calcium: 160mg, Iron: 4mg