Turkey & Stuffing Eggs Benedict

  • 10 Feb - 16 Feb, 2024
  • Mag The Weekly
  • Cookery

· 3 cups cooked stuffing
· 4 egg yolks
· 1 tablespoon lemon juice
· ½ cup butter
· 1 tablespoon parsley
· Salt
· Ground nutmeg
· 1 tablespoon olive oil
· 4 eggs
· ½ kg cooked turkey

Shape stuffing into thick patties and set aside. On top of a metal bowl over simmering water, whisk egg yolks and lemon juice and cook until mixture is thick enough to coat a metal spoon, whisk constantly. Reduce heat to low. Slowly drizzle in melted butter, parsley, salt and nutmeg. Transfer to a bowl and place it in a pan of warm water and stir occasionally. In a skillet, heat oil and cook stuffing patties for four minutes on each side. Meanwhile, place water in a saucepan and bring to boil. Adjust heat to maintain a gentle simmer. Break eggs, one at a time, into a bowl; holding bowl close to the surface of water, slip it into water. Cook, uncovered for five minutes. Use a slotted spoon to lift eggs out of water. To serve, place turkey and eggs on stuffing patties and top with any sauce.