Poaching your eggs ahead instead of a la minute is a smart way to speed up the process of making eggs benedict for several people. By poaching the eggs for about 90 seconds, then shocking them in ice water, you can finishing cooking them to order in half the time by adding them back to simmering water for another 90 seconds. You can even hold the par-cooked eggs in the refrigerator for several hours, up to the night before.
Turn Thanksgiving dinner into thanksgiving brunch. Just add a poached or sunny side up egg and you’re set!
Use leftover stuffing as a base for eggs benedict. Form your stuffing into a patty and pan fry until golden brown on both sides and heated through. Instead of ham, top with slices of leftover turkey, your favorite kind of egg, then finish with leftover gravy as a substitute for hollandaise.
The bright acidity of Sauvignon Blanc is a great foil for the richness of the egg and gravy. It cuts through the weight of the dish and prepares your palate for the next delectable bite.