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
This eggs benedict is very flexible and more of a concept than a recipe. Gather your leftover, pile them on top of a toasted bun, pop a poached egg on top, and pour some gravy over top. 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