Thanksgiving Leftover Recipe – Easy Turkey Benedict
Cyber Monday I think they call it, for chefs it’s the day of reckoning. Turkey 4 days after the holiday? C’mon now…Opening the restaurant at 5 am this morning I “found” a couple of pieces of turkey breast, a cup or so of gravy and wondered what I could whip up with it in about 3 minutes as I was starving and was burnt at 4 pm when I finally, after all the mate became hungry…
and so it goes…
2 eggs
4 slices of turkey breast
a cup or so of gravy
1 English muffin
some freshly chopped herbs
about 5 minutes of your time
4 cups simmering H20
Poach the eggs for 3 minutes, heat the gravy and dip the turkey in to to reheat. Toast the muffin, butter is optional. Layer starting with the muffin, turkey, paoched egg, gravy, herbs. Choose your side of choice and your good to go…one of the easiest ways to take a small about of Thanksgiving leftovers and turn it into something edible. Then go home…
chefRob
Tags: breakfast, brunch, chef rob conaway, comfort food, food photography, glass door restaurant san diego, thanksgiving
Mon, Nov 30, 2009
American, Recipes | wong it!