Turkey and egg benedict w/ cranberry hollandaise - KNOE 8 News; KNOE-TV; KNOE.com |

Turkey and egg benedict w/ cranberry hollandaise

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Turkey
Turkey slice 1/2" thick (cooked) 1ea
Cibatta or french bread 3/4" slice (toasted) 1ea
Egg (poached) 1ea
Arugula 1ozw
Bacon (cooked) 2slices
Tomato 2 slices
Lemon 1ea
Olive oil 1/2C
Salt and pepper to taste
Japanese bread crumb 3ozw
Flour 2ozw
Egg wash 2ozv
 
Hollandaise
Eggs yolks 2ea
Butter 6ozv melted
Cranberry (melted) 2ozv
Shallot (minced) 1ea
White cooking wine 3T
Salt and pepper to taste
Simmering water in 2qt sauce pot
 
Method of Preparation
Flour turkey and dip in egg wash, then bread in bread crumbs. Shallow fry turkey in 1/4 C olive oil until golden brown. Lay toasted bread on plate, top with arugula, tomato, bacon, fried turkey, poached egg and cranberry hollandaise. For hollandaise whip egg yolks and cooking wine over warm water bath until thick. Drizzle in butter while whisking off of heat. Add cranberry and season w/ salt and pepper to taste.
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