Looking for a healthier take on eggs Benedict? Try this Turkey Benedict!
Turkey Benedict
Turkey Benedict – A Healthy Twist on a ClassicIf you love Eggs Benedict but want a lighter, healthier version, this Turkey Benedict is the perfect choice! Instead of traditional ham, we use lean turkey, paired with perfectly poached eggs, a buttery English muffin, and a rich, creamy hollandaise sauce. This protein-packed breakfast is perfect for a weekend brunch or a satisfying morning meal.With simple ingredients and step-by-step instructions, you can easily recreate this restaurant-style dish at home. Serve it with a side of fresh greens or roasted potatoes for a complete, delicious breakfast experience.
Equipment
- 1 pan for toasting the bread
- 1 sauce mixing bowl
- 1 whisk
- 1 sauce pan
- 1 Spatula
- 1 spoon for spreading the sauce on bread
- 1 hand blender for hollandaise sauce ( or you can use instead bowl on double boiler )
Ingredients
- 1 piece English muffin
- 6 pcs Turkey Strips
- 15 gram sriracha chili sauce
- 20 gram hollandaise sauce
- 2 pcs poached eggs
- 2 leaf microgreen
- pinch paprika powder for garnishing
The Hollandaise Sauce
- 4 pcs Large egg yolks
- 100 ml melted butter
- ¼ tsp Paprika Powder
- ½ tsp Lemon Juice
- ¼ tsp Salt
Sriracha chili Sauce Prep
- 30 gram mayonnaise
- 3 gram sriracha chili
Poached Egg
- 1 liter water
- ½ tbsp white vinegar
Instructions
- Instructions
Step 1: Make the Hollandaise Sauce
Hollandaise sauce requires gentle heat and constant whisking to achieve a smooth, creamy texture.
In a heatproof bowl, whisk together the egg yolks and lemon juice.
Place the bowl over a pot of simmering water (double boiler method). Make sure the bottom of the bowl doesn’t touch the water.
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens.
Stir in the Dijon mustard, salt, and pepper. Remove from heat and keep warm.
Step 2: Poach the Eggs
Perfectly poached eggs are key to this dish, with soft whites and a runny yolk.
Fill a saucepan with water and bring it to a gentle simmer. Avoid boiling.
Add white vinegar to the water, which helps the egg whites set properly.
Crack an egg into a small bowl and carefully slide it into the water.
Let it cook for 3-4 minutes until the whites are firm but the yolk remains soft.
Use a slotted spoon to remove the egg and place it on a paper towel to drain.
Step 3: Assemble the Turkey Benedict
Now it’s time to put everything together.
Arrange the toasted English muffin halves on serving plates.
Place a slice of turkey on each muffin half.
Carefully set a poached egg on top of the turkey.
Drizzle warm hollandaise sauce over the eggs.
Garnish with fresh microgreens for extra flavor and a beautiful presentation.
Serving Suggestions
Serve your Turkey Benedict with crispy hash browns or a light green salad for a complete meal.
Pair it with fresh orange juice, iced coffee, or a mimosa for a classic brunch experience.
This homemade Turkey Benedict is a restaurant-style dish that you can easily make in your kitchen. Enjoy!
Video
Notes
Recipe Notes for Turkey Benedict
• Hollandaise Sauce Shortcut: If you’re short on time, you can use a store-bought hollandaise sauce or make a blender version for quicker preparation.
• Turkey Options: You can use sliced turkey breast, smoked turkey, or even leftover roasted turkey for added flavor.
• Poached Egg Tip: Add a teaspoon of vinegar to the simmering water to help the egg whites set make-Ahead: properly. • English Muffin Substitute: If you don’t have English muffins, try serving it on toasted sourdough, whole wheat bread, or even a bagel.
• Serving Suggestions: Pair with a fresh green salad, roasted potatoes, or a side of sautéed spinach for a complete meal.
•Make Ahead: Poach the eggs in advance and store them in ice water. When ready to serve, warm them in hot water for 30 seconds.
• Hollandaise Sauce Shortcut: If you’re short on time, you can use a store-bought hollandaise sauce or make a blender version for quicker preparation.
• Turkey Options: You can use sliced turkey breast, smoked turkey, or even leftover roasted turkey for added flavor.
• Poached Egg Tip: Add a teaspoon of vinegar to the simmering water to help the egg whites set make-Ahead: properly. • English Muffin Substitute: If you don’t have English muffins, try serving it on toasted sourdough, whole wheat bread, or even a bagel.
• Serving Suggestions: Pair with a fresh green salad, roasted potatoes, or a side of sautéed spinach for a complete meal.
•Make Ahead: Poach the eggs in advance and store them in ice water. When ready to serve, warm them in hot water for 30 seconds.
Amazing and looks delicious!