You guys…I have an embarrassing amount of leftovers in my fridge. And they need to be gone soon before we are 1 week after Thanksgiving! So I have TWO more leftovers recipes that I’ll share with you this week (this being one of them) on the off-chance you are just like me and have WAY too much food in the fridge. So to start the week off right, I’ll share with you the delicious brunch I made myself yesterday and then subsequently split with my mom because I was recipe developing at her place and she said this Eggs Benedict was “heavenly” and “literally the best thing” I ever made. So I got to eat MAYBE half of it… But I’m excited as ever to share it with you because it was THAT good.
Not to mention, if you can poach an egg, this is the easiest recipe for a delicious brunch (I say if you can, because I struggled with this part and if we are being perfectly honest, I only got it right on the
third fourth try). The rest of the recipe is fairly easy…I even got nervous making the hollandaise but it was actually pretty simple and now that I know how easy it is to make I’ll definitely be doing it again! I adapted my hollandaise from Tyler Florence’s recipe and I just added in some sage and pepper to make it more appropriate for Thanksgiving leftovers. So here you go…the best Eggs Benedict ever… because really…stuffing is the best part of Thanksgiving.
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- ½ cup unsalted butter, melted (1 stick)
- Pinch salt
- Fresh black pepper
- 3 sage leaves, chopped finely
- 1 cup leftover stuffing
- 1 egg, poached
- 1 slice of prosciutto
- 2 sage leaves, chopped finely
- Over medium to medium-high heat, put a saucepan with just an inch or two of water in it and bring to a simmer or slow boil.
- In a large stainless steel bowl, combine the four egg yolks and whisk together, then add in the lemon juice. Continue whisking quickly until the egg mixture thickens and increases in volume.
- Place the bowl on top of the saucepan (mine fit on top without me having to hold it). You don't want the water to touch the bottom of the bowl, and you want to reduce the heat just a bit when you put the bowl on top to avoid cooking the eggs too quickly.
- Add in the butter while continuing to whisk. Add in the salt and pepper, and the chopped sage and continue to whisk vigorously.
- When the hollandaise has thickened, set it aside in a warm spot while you assemble the other pieces of the Benedict. If it becomes too thick (mine didn't ) just add a couple droplets of water and whisk again.
- Take stuffing and form a disk with your hands. Try to manipulate it in such a way that it won't fall apart.
- In a slightly greased nonstick pan over medium-low heat, heat the stuffing for several minutes until crisp on one side, then flip and crisp the other side. Remove from heat and place on plate, then poach your egg (I used a poaching cup in simmering water until the white was just firm and the yolk was runny).
- Layer your slice of prosciutto on top of the stuffing, then top with poached egg, then top with the hollandaise and garnish with chopped fresh sage.