Thanksgiving Eggs Benedict- a waffle made out of stuffing, topped with sliced roasted turkey, a poached egg, and hollandaise sauce. A delicious morning after Thanksgiving breakfast. Serve with a little leftover cranberry sauce for extra flavor.
I love trying different twists on Eggs Benedict. It is one of my favorite breakfasts. This Southern Eggs Benedict is another of my favorites.
But if you have Thanksgiving leftovers, this Thanksgiving Eggs Benedict really can’t be beat. My favorite part of this fall twist on Eggs Benedict is the stuffing waffle.
You’ll need the stuffing mixture to be fairly moist to hold together in the waffle maker. Mix 1-2 eggs and a tablespoon of milk into your leftover stuffing and it should be moist enough.
Tips for Making Thanksgiving Eggs Benedict:
- Poached eggs can be a little bit of a pain to make. You have to bring a pan of water to a boil and then it can be hard to pull the eggs out when they are just the right degree of being cooked. I hate it when I leave them in too long and the egg yolk gets firm. Plus you have to gently handle them so you don’t pierce them and lose the egg yolk. So I think it would be perfectly fine to use sunny side up fried eggs instead of going to the trouble of making poached eggs.
- I love this with Hollandaise sauce, but you could definitely use leftover gravy instead.
- I find the flavor of Hollandaise sauce made from a dry mix is just fine for this Eggs Benedict and it saves tons of time, but make a homemade Hollandaise if you wish. The recipe I like to use can be found here.
More Leftover Thanksgiving Recipes:
- 1 packet Hollandaise sauce
- 4 cups leftover stuffing
- 1-2 eggs, lightly beaten
- 1 tablespoon milk
- 4 eggs
- 4 slices leftover roasted turkey
- Make Hollandaise sauce according to package directions. Keep warm.
- In a medium bowl, stir together the stuffing, and egg, and the milk. If not really moist, add another egg.
- Heat your waffle maker and make 4 waffles out of the stuffing. Keep warm.
- Fill a deep-sided pan with a few inches of water and bring to a boil. Reduce heat to just maintain a simmer.
- Break eggs one at a time into a small bowl and gently slip each one into the simmering water. They will take 3 to 5 minutes to cook. The egg whites should be completely set but the egg yolks should still be soft. Remove with a slotted spoon. Place on paper towels.If you need to reheat the eggs, you can place them back in the simmering water for a few minutes.
- Assemble the eggs benedict by stacking a stuffing waffle, roast turkey, poached egg, and drizzling with desired amount of Hollandaise sauce.
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