Turkey Benedict

With Thanksgiving two weeks behind us, leftovers are either finished or frozen. Some folks roast a turkey for Christmas, however, and will likely need leftover ideas again, but, if you’re like me, you may grab a turkey breast or package of thighs no holiday required. So, here’s a link to my Skillet Roasted Turkey Thighs recipe that is easy enough to whip up for a delightful brunch bene, like the one featured here, anytime of year.


1 – 2 servings turkey breast or thigh

1 packet Hollandaise sauce mix

1/4 tsp course Dijon mustard, or to taste

1/4 tsp fresh lemon juice, or to taste

1 – 2 English muffins or servings of leftover dressing

1 – 2 soft poached eggs: here’s a video on How to Poach Eggs by Bon Appetit

1/4 cup watercress, optional

Salt and pepper to taste


Prepare the Hollandaise sauce per the package directions. Once finished, stir in the mustard and lemon juice.

Gently toast the English muffins or reheat the dressing.

Spread a thin amount of Hollandaise on a plate. Place the English muffin or dressing down on top of the sauce. Layer on next the watercress, if using. Top with the turkey breast or thigh, the poached egg, and additional Hollandaise, if desired. Salt and pepper then serve immediately.

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