Turkey & Stuffing Eggs Benedict

1. 1

   Shape stuffing into four 1/2-in.-thick patties; set aside. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160u00b0, whisking constantly.

2. 2

   Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in parsley, salt and nutmeg. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes.

3. 3

   In a

4. 4

   , heat oil over medium heat. Cook stuffing patties 3-4 minutes on each side or until a thermometer reads 165u00b0. Keep warm.

5. 5

   Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

6. 6

   Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

7. 7

   To serve, place turkey and eggs on stuffing patties. Top with hollandaise sauce.

* Per serving · 4 servings · Values may vary.

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