Thanksgiving Benedicts

Easy Bennie Sauce:

1/2 c. mayonnaise

1 1/2 T. Dijon mustard

1/4 tsp. cayenne pepper

1 tsp. fresh lemon juice

Combine all ingredients and mix well.  Set aside

2 c. stuffing

6 eggs

6 slices ham or turkey

2 T olive oil

Shape the stuffing into 6 patties about 1/2 inch thick.  If the stuffing is too dry, add chicken stock and an egg.  If it is too wet, add breadcrumbs.

Heat the olive oil in a skillet.  Add the stuffing cakes and cook over medium-high heat until golden brown on both sides.

Poach the eggs to the desired doneness.

Warm the ham or turkey.

Place a stuffing patty on a plate, top it with ham or turkey then a poached egg.  Spoon the Bennie sauce over the top and serve.

 

This is a great breakfast to use Thanksgiving leftovers but it is good all year round.  The boxed stuffing mix works great for the patties to make a quick and easy breakfast that looks like you spent hours preparing!

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