Thanksgiving Benedict

Last year I saw Giada DeLaurentis make something very close to this… it looked AMAZING and so I recreated it.  And guess what!?  It WAS AMAZING!  I think I would even go through the trouble of making stuffing – just to make this again.  This is a wonderful twist on your regular Eggs Benedict.  I’m having fun coming up with other interesting variations.  Adding the sage to the hollandaise sauce is super yummy and savory.  This recipe will make four benedicts; serving two people.

Ingredients:

2 cups leftover stuffing/dressing  (my stuffing is savory – using cornbread and containing lots of celery, onions and sage.  I’m not sure how this would turn out if your stuffing incorporates fruit.)

2 eggs
3/4 cup bread crumbs

Olive Oil, for frying

4 eggs, poached

2 small ham steaks

Knorr Hollandaise sauce, made according to the package instructions

Fresh Sage

Directions:

Combine stuffing, eggs and bread crumbs in a bowl.  Mix thoroughly and form four patties.

Heat olive oil in a skillet; fry the patties until golden brown on each side.  Set aside, but keep warm.

Warm the ham steaks in the same skillet.  Cut them in half to fit on each patty.

While frying the patties, make the hollandaise according to the package instructions.  Knorr makes a wonderful product and truly tastes homemade.  I also love their Béarnaise sauce; excellent!  After the hollandaise is prepared, tear some fresh sage and add to the sauce.  Set aside.

Poach the eggs.  (I got an egg poaching pan a couple of years ago.  The little cups are non-stick and make poaching eggs A BREEZE!)

Assemble the benedicts; patty, a touch of hollandaise, ham steak, a touch of hollandaise, egg, and more hollandaise.  It’s a taste treat for your mouth!!

Click here for printable recipe.