The early-bird psychos might wake up at 4:30 in the morning to hit the post-Thanksgiving weekend sales, but me? I sleep in every day, which means by the time I wake up, it's long past breakfast, probably past lunch, too. Perfect for late, late brunch, still in my pajamas.
Obviously, were making brunch with leftovers. Turkey Benedict is eggs Benedict with leftover roast turkey instead of Canadian bacon on the toasted English muffin, and gravy instead of Hollandaise sauce. Since you don't have to make Hollandaise, the hardest thing about it is poaching eggs. Come on, you just spent 12 hours in the kitchen cooking up a Thanksgiving feast that could be the cover photo for next November's issue of Gourmet magazine. You could poach eggs with your hands trussed behind you back and your eyes closed.
Just in case, here's a little reminder of how to make perfect poached eggs. Bring a pot with about 2 inches of water and about 1 tablespoon of vinegar to a very soft simmer. Crack an egg into a large ladle, small cup, or bowl. Slide the egg out of the ladle into the simmering vinegared water, and let poach for about 3 minutes. Remove the poached egg with a slotted spoon (which I don't have, so I get creative with a regular ladle) to a paper towel-lined plate to drain off the water. Lather, rinse, repeat. Okay, not the lather and rinse part.
If you don't trust me, Epicurious has instructions for poaching eggs.
What Can I Get You Folks? - Server Revenge
Reality-Show Celebrities Serve Up Chef Curtis Stone's 'Hundred-Dollar Burger'
Foods Celebrity Chefs Hate
