Cranberry Turkey Benedict

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Difficulty: Beginner

Servings: 4

Best Season: Fall, Winter

Description

This beautifully balanced and refined plate feels like a celebration, creating a sense of sophisticated pleasure with every taste. The combination of textures and temperatures delivers a smooth, delightful sensation, offering a bright and invigorating start to the day. It transforms a familiar classic into a luxurious and memorable indulgence.

Ingredients

4 English muffins, split in half
2 Tbsp butter
1/4 lb. smoked turkey, sliced and reheated slightly
8 large eggs
Chives, cut for garnish

For the Cranberry Aioli:

1 cup mayonnaise
1/4 cup whole berry cranberry sauce
2 tsp lemon juice
1 tsp stoneground Dijon mustard
Pinch Salt and Pepper

Instructions

1
Make the cranberry aioli: In a small bowl, whisk together the mayonnaise, cranberry sauce, lemon juice, Dijon mustard, salt, and pepper until smooth and well combined. Set aside.
2
Split and butter the English muffins, then toast them until golden. Set aside.
3
Poach the 8 eggs to your desired doneness.
4
Assemble: Place two toasted English muffin halves on each of the four plates. Top each half with warmed smoked turkey.
5
Place a poached egg on top of the turkey.
6
Spoon a generous dollop of the Cranberry Aioli over the egg.
7
Garnish with chopped chives

Read it online: https://brinnerbites.com/recipe/cranberry-turkey-benedict/