Split & toast the English muffin and set aside.

If you are using leftover turkey, reheat in a small skillet sprayed with a small amount of cooking spray for approximately 1 minute. Remove turkey and divide between both English muffin halves.

To poach eggs, fill a saucepan with 3 inches of water and 1 teaspoon of white vinegar and bring to a simmer. Do not boil. Crack 1 egg into a small bowland set aside. When water is simmering, use a heat-proof spoon to create a whirlpool effect in the pan and slowly pour egg into the water, holding the small bowl close to the water. Allow egg to cook in the water for 4 minutes. Remove with a slotted spoon and place gently on top of the turkey. Repeat for the second egg.

While the second egg is cooking, heat turkey gravy in a small pan over medium heat, approximately 1 minute. Set aside.

When second egg is done, place on second English muffin half. Divide gravy and pour over each egg, and serve with cranberry sauce.