This morning in the kitchen, we were joined by John Babineau, who made Toasted Turkey Eggs Benedict. Today’s segment was sponsored by Thomsen Foodservice/Thomsen Marketplace.

  • 12oz Roasted turkey meat
  • 3 English Muffins
  • 9-10oz prepared stuffing
  • 6 large eggs, poached
  • 12oz (approx.) prepared Hollandaise sauce

Variations :
• Baked Ham and Asparagus
• Prime Rib with fresh tomato slices
• Shrimp (leftover cocktail) and spinach
• Roast pork
• Meatless – roasted squash

Cooking Instructions:
  1. Toast English muffins. Set aside to keep warm.
  2. Reheat turkey and stuffing – microwave works great, but be sure to heat to a minimum temp of 160°f.
  3. To assemble – place English muffins on a platter. Top with 1.5oz of stuffing, 2 oz. of turkey and one poached egg.
  4. Top with 2oz. of Hollandaise on each Benedict and serve immediately.

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