Thanksgiving Leftovers Eggs Benedict Recipe – a delicious recipe with bread stuffing, eggs, breadcrumbs, vegetable oil, lemon, turkey. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a medium bowl, mix together bread stuffing and 2 eggs until well combined. Using your hands gently press into 8 cakes about 3 inches wide and 1/2-inch thick. Place breadcrumbs in a medium bowl. Dredge each cake and transfer to a plate. Heat 1/4 cup vegetable oil over medium-high heat until shimmering. Place 4 stuffing cakes in oil and cook until deep golden brown, 2 to 3 minutes. Turn and cook second side until golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with remaining 4 cakes.
2
Heat a large skillet filled with water over medium high heat. Add lemon juice. When it begins to simmer add eggs and poach until whites are set but yolk are runny, about 4 minutes.
3
Place two cakes on each plate. Divide turkey evenly between cakes, followed by poached egg, a drizzle of gravy, and a dollop of cranberry sauce. Serve with warmed leftover side dishes.
751
kcal
Calories
49
g
Fat
11
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 cups leftover bread stuffing, 10 eggs, 1/2 cup breadcrumbs, 1/4 cup vegetable oil, and more.
Yes, Thanksgiving Leftovers Eggs Benedict Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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