Turkey Eggs Benedict Recipe

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—Glenda Campbell, Kodak, Tennessee

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Turkey Eggs Benedict Recipe
  • Prep/Total Time: 20 min.
  • Yield: 2 Servings
    •
15 5 20

Ingredients

  • 1/2 envelope hollandaise sauce mix
  • 2 tablespoons butter
  • 1/2 cup water
  • 1 teaspoon white vinegar
  • 2 eggs
  • 2 slices deli turkey
  • 1 English muffin, split and toasted
  • 4 bacon strips, cooked
  • 4 asparagus spears, cooked and drained

Directions

  • Prepare the hollandaise sauce with butter and water according to package directions.
  • Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
  • Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
  • Place a slice of turkey on each muffin half. With a slotted spoon, lift each egg out of the water; place over turkey. Top with bacon, asparagus and Hollandaise sauce. Yield: 2 servings.

    Editor's Note: This recipe was tested with McCormick's Hollandaise Sauce Blend (1.25-ounce envelope).

Originally published as Turkey Eggs Benedict in Reminisce Extra April 2006, p 52

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