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Turkey Hash: Combine turkey, potatoes, cheese, carrots, parsnips, leeks, onions, bacon, Citrus-Herb Butter and eggs.
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Shape into 56 (3-inch) patties (or into 14 [3-inch] patties for trial recipe, using a #12 scoop to measure out mixture for each patty.
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Maltaise Sauce: Beat egg yolks and vinegar in stainless steel bowl with whisk until blended.
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Place bowl over pan of simmering water; cook until egg yolks ribbon and mixture triples in volume, beating constantly with whisk.
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Gradually whisk in clarified butter.
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Stir in zest, orange and lemon juices, salt and cayenne.
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Keep sauce warm over hot water.
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For each serving: Heat 1 tsp.
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(5 mL) of the oil in small skillet on medium-high heat.
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Add 1 Turkey Hash patty; cook 1 min.
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on each side or until golden brown on both sides.
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Transfer to sheet pan.
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Bake in 350 degrees F-convection oven 6 to 8 min.
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or until patty is heated through (160 degrees F).
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Place 1 warm Biscuit with Buttery Crackers on serving plate.
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Add Turkey Hash patty, leaning it against the biscuit.
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Place 1 poached egg between biscuit and hash.
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Add 2 bacon slices, leaning them against the stack.
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Drizzle 1 Tbsp.
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(15 mL) of the remaining Maltaise Sauce over the egg.
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Drizzle plate with 1 Tbsp.
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(15 mL) of the remaining sauce.
