Eggs Benedict is a brunch favorite and after thanksgiving it is even better. Using leftover dressing as the toast or bread underneath the poached eggs is just delicious because it’s loaded with herbs and spices, which adds tremendous flavor to the eggs. I create small nest or ovals in a skillet and crisp up the bottom, while the tops get steamy hot. Then, I blend a perky Hollandaise with leftover cranberry sauce and a spoon of chipotle sauce. The combination of flavors are scrumptiously savory with just a bit of sweetness from the cranberries. I think this will make those turkey day leftovers even more memorable the second or third time around.
2 cups leftover dressing
4 eggs + 2 yolks for sauce
2 teaspoons white vinegar
juice of 1/2 lemon
5 tablespoons melted butter
1 teaspoon cranberry sauce
1/2 teaspoon Chipotle sauce from a can of Chipotle peppers
1. In a food processor, add the 2 egg yolks and lemon juice. Blend on high to combine. While the blender is running, add the melted butter. The mixture should thicken, about 30 seconds.
2. Then add the cranberry and Chipotle sauce to the blender and continue to blend for 30 more seconds. Set aside.
3. In a large 3-inch deep saute pan, fill with water and heat until simmering. Add 2 teaspoons of vinegar to the water and add eggs 1 at a time. Cook for about 3 minutes.
4. In another skillet, add 1 tablespoon olive oil and place over medium heat. Add the dressing to the skillet and shape into nests or rounds. Place a lid over the pan and cook for 3 minutes or until crispy on the bottom and warm on the top.
5. Place two nests of dressing on each plate and top with a poached egg.
6. Spoon the Cranberry Chipotle Hollandaise over the top and serve. Enjoy!