Prep Time: 15 minutesCook Time: 25 minutes
Make the hollandaise: Put the egg yolks, mustard, cayenne, and water into a blender.
Blend this together and then slowly start pouring in the warm butter with the blender running.
Stop the machine when all the butter has been incorporated.
Taste and adjust the seasoning with lemon juice, salt, and pepper.
Thin the hollandaise with a little water if it is too thick.
Keep warm while you fry the turkey hash.
In a large saute pan, heat a 2-count of extra-virgin olive oil over medium heat.
Add the garlic, onions, thyme and quartered brussel sprouts.
Cook for approximately 5 minutes until golden brown.
Toss in the stuffing/dressing and shredded turkey and continue to cook over medium heat until heated.
Season with salt and pepper and finish with a little extra-virgin olive oil.
To serve, place poached eggs over the turkey hash and pour hollandaise over the top.
Sprinkle with chopped chives and freshly ground black pepper.