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Turkey Benedict

  • 8 Servings
  • 20 mins Prep Time
  • 35 mins Total Time

Ingredients

Recipe developed in partnership with Pit Boss

  • Step 1

    For the hollandaise sauce, place egg yolks, water, lemon juice and a pinch of salt into a small mixing bowl. Melt butter in small sauce pan over high heat, stirring and swirling. Once melted quickly pour into a cup that is easily pourable.
  • Step 2

    Using a wire whisk or an immersion blender, begin whisking the egg yolk mixture. Slowly add the melted butter while continuing to whisk or blend. Add Chipotle Tabasco® and gently whisk. Keep sauce in a warm place until needed for the Turkey Benedicts.
  • Step 3

    Heat left over smoked turkey in a skillet.
  • Step 4

    To poach eggs, place about 2 inches of water in a sauce pot. Add 2 tsp. of Kosher salt and 1 Tbsp. of white vinegar. Bring the water to a simmer over medium heat.
  • Step 5

    While the water is heating, crack 1 large egg into a small dish. When the water is ready, add 1 egg at a time - only up to 6 eggs in the water at once. The egg will set, then top with a lid and allow to poach for 3-4 minutes. Repeat this process until all eggs are cooked.
  • Step 6

    Prepare serving plate with two rounds/squares of corn bread. Top with 2 oz. of heated sliced/shredded turkey.
  • Step 7

    Remove poached egg from water and place on top of turkey and top with 3 oz. spiced hollandaise sauce.
  • Step 8

    Serve with some roasted potatoes or roasted sweet potatoes on the side.

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