Thanksgiving Leftovers are too delicious to just stick in the microwave and eat the same plate over and over again. There’s no better way to cure your Thanksgiving hangover than with a hair of the dog mimosa and a reinvented eggs benedict.
Ingredients
- Leftover stuffing
- Leftover gravy
- Leftover turkey
- Leftover cranberry sauce
- Eggs
Instructions
- Start by making the stuffing waffles. Heat up your waffle maker and form the stuffing into patties.
- Place the stuffing patty into the waffle maker and wait for it to become crispy.
- Repeat until you’ve finished your leftover stuffing.
- Now it’s time to poach the eggs. Heat up 2 inches of water in a medium saucepan to a simmer.
- Crack 2 or 3 eggs (depending on number of people and hunger level) into a small bowl.
- When the water comes up to a simmer, add in 1 tablespoon of white vinegar. This helps the egg whites coagulate.
- Let the water come back up to a simmer and carefully add in the eggs. Let the eggs simmer for 4 minutes.
- Remove the eggs with a slotted spoon and place them on a paper towel lined plate to absorb the extra moisture.
- Time to build your plate! Stack 2 stuffing waffles on your plate.
- Next, layer on the cranberry sauce and your leftover turkey.
- Carefully place the poached eggs on top of the turkey.
- Ladle on some gravy and garnish with chopped scallions for an extra pizzazz.
- Enjoy with a mimosa!
