Mile-High Thanksgiving Leftover Eggs Benny

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Ingredients

Serves
4
-
+
Conversion
Metric
Imperial
2 tsp white vinegar
4 eggs
2 English muffins, halved and toasted
1/4 cup prepared cranberry sauce
1 cup prepared stuffing, warmed
8 oz roasted turkey, sliced
1/4 cup prepared gravy, warmed
Nutritional Facts
Amount Per Serving
280 Calories
Protein
13g
Fat
8g
Carbs
33g

Directions

1. Fill a saucepan with about 3-inches (8 cm) of water. Heat until water simmers gently. Stir in vinegar. Break cold egg into small dish or saucer. Holding dish just above simmering water, gently pour egg into water. Repeat for remaining eggs. Cook in barely simmering water for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove eggs with slotted spoon. Drain well on paper towel.

2. Meanwhile, spread 1 tbsp (15 mL) cranberry sauce over each English muffin half. Top with stuffing, turkey and a poached egg. Spoon warm gravy over eggs; serve immediately.

Notes

Traying add leftover peas, green beans or glazed carrots to this breakfast as well.