Turkey Eggs Benny

Turkey Eggs Benny

Serve this turkey and cranberry eggs benny for any breakfast or brunch.

  • Hollandise Sauce
  • 3/4 cup (175 mL)
  • 4
    egg yolks
  • 3 tbsp (45 mL)
    lemon juice
  • 1/4 tsp (1 mL)
  • pinch
    cayenne pepper
  • Assembly
  • 1 pkg (375 g)
  • 3/4 cup (175 mL)
    cranberry sauce
  • 6
    English muffins, split and toasted
  • 12
    eggs, poached
  • 2 tbsp (30 mL0
    fresh chives, finely chopped
  1. Hollandaise Sauce: Heat butter in small saucepan set over medium-high heat for about 2 minutes or until melted and bubbling. In blender, combine egg yolks and lemon juice; purée until smooth. With motor running, pour in bubbling butter in thin stream. Season with salt and cayenne pepper (if too thick, thin with a little water). Keep warm.
  2. Assembly: Meanwhile, cook Lilydale® Turkey Breakfast Sausages according to packaging directions. Slice each in half lengthwise and set aside.
  3. Spread cranberry sauce over each English muffin half; top with Turkey Breakfast Sausage and poached egg. Drizzle with Hollandaise sauce. Sprinkle with chives.

To poach eggs, fill saucepan with enough water to come 3 inches (8 cm) up side; stir in 1 tbsp (15 mL) vinegar and bring to gentle simmer. Break cold egg into small dish or saucer. Holding dish just above simmering water, slip egg into water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until whites are set and yolks are cooked as desired. Remove eggs with slotted spoon; drain well on paper towel before serving.

Recipe Overview


PREP TIME: 10 minutes

COOK TIME: 30 minutes

TOTAL TIME: 40 minutes

Products in this Recipe