Turkey and Pomegranate Eggs Benedict

Name: Turkey and Pomegranate Eggs Benedict
Yield: 10
Ingredients: 200.0ml White wine vinegar; 4.0l Water; 20.0x Eggs; 700.0ml KNORR Hollandaise Sauce Gluten Free 1L; 100.0ml Pomegranate juice; 500.0g smoked turkey breast, sliced; 2.0x Sourdough loaf, sliced; 30.0g Chives, to garnish; 300.0g Baby spinach leaves, wilted; 100.0g Pomegranate seeds

Turkey and Pomegranate Eggs Benedict – Recipe

A great way to use leftover turkey. This eggs Benny option has a delicious hollandaise made with pomegranate that cuts through the richness of the whole dish.

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What you need

White wine vinegar 200.0 ml
Water 4.0 l
Eggs 20.0 x
KNORR Hollandaise Sauce Gluten Free 1L 700.0 ml
Pomegranate juice 100.0 ml
smoked turkey breast, sliced 500.0 g
Sourdough loaf, sliced 2.0 x
Chives, to garnish 30.0 g
Baby spinach leaves, wilted 300.0 g
Pomegranate seeds 100.0 g

Poultry

Eggs

Other European

Casual Dining

Cafe/Takeaway

Local Favourites

Breakfast & Brunch

Eggs Benedict

A great way to use leftover turkey. This eggs Benny option has a delicious hollandaise made with pomegranate that cuts through the richness of the whole dish.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Poached Eggs
- Add the white wine vinegar to a pan of simmering water.
- Crack the eggs into a cup or ladle, create a whirlpool in the water and gently drop the eggs in one by one.
- Poach the eggs for around 3 minutes until just firm with the yolks still runny.
- Remove the eggs using a slotted spoon, drain and keep warm.
Pomegranate Hollandaise
- Heat KNORR Hollandaise Sauce in a saucepan over medium heat. Stir in the pomegranate juice. Set aside and keep warm.
To Assemble and Serve
- Toast the slices of sourdough. Top with wilted spinach, turkey slices and pomegranate hollandaise.
- Garnish with pomegranate seeds and chives. Serve.