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Turkey Eggs Benedict Recipe

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—Glenda Campbell, Kodak, Tennessee

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2 Servings
Prep/Total Time: 20 min.

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, saucepan, or omelet pan 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 begin to thicken (but are not hard), about 4 minutes. With a slotted spoon, lift each egg out of the water
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).

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

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