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Turkey Hash with Poached Eggs and Hollandaise

SERVINGS
Yield: 4 to 6 Servings
RATE THIS RECIPE
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SERVINGS
Yield: 4 to 6 Servings
RATE THIS RECIPE
(0)

Ingredients

  • 1/2 medium onion, finely diced
  • 2 clove garlic, finely chopped
  • 2 sprig fresh thyme, leaves picked
  • 1 1/2 cup quartered brussel sprouts
  • 2 cup thanksgiving dressing, or stuffing
  • 2 cup roasted turkey, shredded
  • 2 cup extra-virgin olive oil
  • 2 cup kosher salt and freshly ground black pepper
  • 6 cup eggs, poached
  • Hollandaise
  • 1/2 medium onion, finely diced
  • 2 clove garlic, finely chopped
  • 2 sprig fresh thyme, leaves picked
  • 1 1/2 cup quartered brussel sprouts
  • 2 cup thanksgiving dressing, or stuffing
  • 2 cup roasted turkey, shredded
  • 2 cup extra-virgin olive oil
  • 2 cup kosher salt and freshly ground black pepper
  • 6 cup eggs, poached
  • 3 egg yolks
  • 1 1/2 teaspoon dry mustard
  • 1 1/2 pinch cayenne pepper
  • 3 tablespoon water
  • 1 1/2 cup (3/4 pound) unsalted butter, melted
  • 1 cup Juice of 1 lemon
  • 1 cup Kosher salt and freshly ground black pepper
  • 4 tablespoon chopped fresh chives
  • Chef notes

    Prep Time: 15 minutesCook Time: 25 minutes

    Preparation

    Baking Directions:

    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.

    Serving Directions:

    To serve, place poached eggs over the turkey hash and pour hollandaise over the top.

    Sprinkle with chopped chives and freshly ground black pepper.