What to do with that left over turkey? That is the question. You can only have so many turkey sandwiches. How about taking that left over turkey for a breakfast spin. You will love our blackened turkey benedict!
- 2 cups fully cooked turkey, sliced or shredded
- 4 eggs
- 4 slices of preferred bread
- 1 tbsp. & 1 stick unsalted butter, divided 1 tbsp. & 1 stick
- 1 tsp. lemon juice
- 1 tsp. salt, divided
- 2 tbsp. paprika
- 1 tbsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. black pepper
- 1/2 tsp. oregano
- 1/2 tsp. thyme
- 1 tsp. extra virgin olive oil
- 2 tsp. chives, chopped for garnish
- 3 large egg yolks
- 2 tsp. lemon juice
- 1/2 tsp. cayenne
- Start with making the sauce, melt 1 stick of butter in a small pot over medium heat until it's foamy, 3-4 minutes.
- Meanwhile, in a small mixing bowl, combine the paprika, onion powder, garlic powder, black pepper, oregano, thyme and half of the salt and stir thoroughly to make your blackened seasoning.
- Place egg yolks and 2 tsp. of water in a blender. Start blending, slowly add hot melted butter until it's all incorporated. Add lemon juice, cayenne, pepper and the rest of the salt to taste. Transfer to a small bowl, place plastic wrap on top of sauce and set aside at room temperature until ready to use.
- Toast bread and set aside.
- Place 1 tbsp. butter into a non-stick pan and heat on medium to low heat.
- Slowly add eggs to the skillet. Note: For best results, crack egg into a small bowl and add slowly to non-stick pan.
- Dust tops of eggs with a pinch of blackened seasoning. Cover pan with a tight lid and let cook for 2-3 minutes, until the whites are fully set but the yolks are still runny.
- Layer generous portions of turkey onto the toast and place egg on top.
- Top with a drizzle of the blackened hollandaise sauce and Enjoy!