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Turkey Eggs Benedict

 Turkey Eggs Benedict
—Glenda Campbell, Kodak, Tennessee
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1/2 envelope hollandaise sauce mix
  • 2 tablespoons butter
  • 1/2 cup water
  • 1 teaspoon white vinegar
  • 2 Eggland's Best 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.

2 of 2

Turkey Eggs Benedict (continued)

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