Poached Egg Turkey Hash
Have leftover Thanksgving Turkey? Use it in this delicious breakfast hash!
Make This Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/3 cup small dice celery with leaves
- 1/2 teaspoon fresh thyme leaves, minced
- 1 bay leaf
- 1/2 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 tablespoon all-purpose flour
- 1 cup half-and-half
- 1/4 cup whole milk
- 1 1/2 cups medium dice cooked turkey (about 6 ounces)
- 3/4 cups walnuts, toasted and coarsely chopped
- 1 tablespoon brandy
- 3 Eggland's Best Eggs (large), poached
- Shredded cheddar cheese (optional)
Preparation
Melt the butter in a large frying pan over medium heat.
Add the onion, celery, thyme, bay leaf, measured salt, and measured pepper. Cook, stirring occasionally, until the onions are softened (about 5 minutes).
Add the flour and cook, stirring constantly, until the flour taste is cooked out, about 1 minute.
Add the half-and-half and milk, stir to combine, and simmer until it thickens slightly (about 5 minutes).
Add the turkey, walnuts, and brandy, stir to combine, and bring back to a simmer.
Continue to simmer until the alcohol flavor cooks out, about 2 to 3 minutes more.
Remove and discard the bay leaf. Taste and season with salt and pepper as needed.
Remove from heat and keep warm.
Poach the eggs in a pot of simmering, salted water in which a little vinegar has been added.
Serve the poached eggs over the hash, top with shredded cheddar cheese and enjoy!
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 622 |
| Fat | 49 g |
| Saturated Fat | 17 g |
| Cholesterol | 289 mg |
| Sodium | 521 mg |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Protein | 33 g |