Turkey Sausage Eggs Benedict
- 4 Servings
- 30 mins Prep Time
- 1 hr, 15 mins Total Time
Ingredients
Turkey Patties
- 1 lb. 85% Lean / 15% Fat Ground Turkey
- 1 cup cranberry sauce
- 1/2 cup grated parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 1/2 cup breadcrumbs
- Salt and pepper
Cornbread
- 1 stick butter
- 1 small onion, diced
- 3 ribs celery, diced
- 3 jalapeños, seeds removed and diced
- 1 tsp. thyme
- 1 pinch sage
- 3/4 cup buttermilk
- 3/4 cup chicken stock
- 2 eggs
- 1/2 cup sugar
- 1 1/4 cups cornmeal
- 1 cup flour
- 1/2 tsp. baking soda
- 1 tsp. salt
Hollandaise
- 4 egg yolks
- 1 lemon
- 1 stick butter, melted
- 1/2 cup chicken stock
Serving Size | 1 eggs Benedict |
---|---|
Amount Per Serving | |
Calories | 1370 |
Calories from Fat | |
% Daily Value* | |
Total Fat 73g | 94% |
Saturated Fat 38g | 190% |
Trans Fat 2g | |
Cholesterol 725mg | 242% |
Sodium 1470mg | 64% |
Total Carbohydrates 129g | 47% |
Dietary Fiber 2g | 7% |
Sugars 77g | |
Protein 50g | |
Vitamin D
15%
Calcium
20%
Iron
40%
Potassium
10%
|
|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. This is a representation of the nutrition label. The actual nutrition label on the product may vary slightly. |
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Step 1
Saute the onion, celery, and jalapeno in the butter for about 5 minutes. It will be a lot of butter. Add the thyme and sage and remove from heat. -
Step 2
Pour the butter mixture into a bowl with the buttermilk, stock, and eggs and whisk well. -
Step 3
Add the sugar, cornmeal, flour, baking soda, and salt and mix to combine. -
Step 4
Pour into a greased baking dish and bake at 375ºF for a half hour. -
Step 5
Mix all the ingredients together to combine. -
Step 6
Form patties with your hands and cook in a skillet on medium-low to brown on both sides and cook through. Be careful because these will burn easily, there is a high sugar content from the cranberry sauce. -
Step 7
Remove from the pan, and deglaze the pan with the chicken stock (from the hollandaise ingredients). Scrape all the good stuff off the pan and allow to simmer for 5 minutes to reduce. -
Step 8
Meanwhile, whisk the egg yolks with the juice from the lemon until lightened in color and fluffed up a bit. -
Step 9
Place on a double boiler and whisk in the melted butter slowly. -
Step 10
Continue to whisk until the mixture has thickened and reached an internal temp around 135ºF. -
Step 11
Remove from heat. Pour the chicken stock mixture from the turkey skillet through a mesh strainer and into the hollandaise, whisking to combine. -
Step 12
Bring salted water to a boil. Crack an egg into a mesh strainer. Shake out the excess egg white that falls through the strainer. -
Step 13
Dip the strainer into the boiling water and shake the egg free into the water. -
Step 14
Simmer about 3 minutes until the white is set and the yolk is still runny. Remove with a strainer.
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