Thanksgiving is a wonderful time to celebrate, spend time with family and friends and to reflect on the things that we are grateful for in our lives. It is also a time of abundance, which can translate to great excess where food is concerned. We are almost programmed to cook too much and eat too much. The variety of foods we associate with Thanksgiving is vast. I mean, just think of the sheer number of dishes served at this traditional meal: Turkey, stuffing, gravy, mashed potatoes, candied yams, butternut squash, green beans, creamed onions, oh my! All you need to do is Google Thanksgiving Leftovers and you will be treated to many sites dedicated to the topic and hundreds of recipes. People take this topic very seriously! While most of the recipes are standard issue — things like open-faced sandwiches, casseroles, turkey chili and the like — some of the recipes are really unique and creative.
We wanted to find a recipe that was different from what you typically see, and share that with you. So we did a bit of digging and tapped the Food Network site to come up with something we think is great — partly because it is quite healthy, but also because it is a breakfast option which can be really fun, especially if you have house guests. Try this and let us know what you think. Or better yet, share a recipe that you love with us.
Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced (about 1 cup)
- 1 teaspoon chopped fresh thyme leaves
- 2 sweet potatoes, baked for 40 minutes at 400 degrees F, cooled, peeled and diced (about 3 cups)
- 1 1/2 cups cooked diced Herb-Roasted Turkey Breast (4 ounces)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1/4 cup low-sodium chicken broth
- 1 teaspoon white vinegar
- 4 eggs
- Hot sauce, for serving
Directions
In a large nonstick frying pan, heat the oil over moderately high heat. Add the onion and thyme and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the sweet potatoes, turkey, salt and some pepper and cook, stirring occasionally, until the potatoes are beginning to brown, about 3 minutes longer. Add the broth, scraping up any brown bits that may have formed on bottom of pan. Keep warm while poaching the eggs.
Fill a saute pan with 1 1/2 inches of water and the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully pour it into the water. Repeat with the remaining eggs spacing them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. With a slotted spoon, transfer the eggs to paper towels and season with salt and pepper.
Divide the hash between 4 plates and top each serving with a poached egg. Serve with hot sauce.
From the Food Network’s Healthy Appetite with Ellie Krieger. 2006, Ellie Krieger, All rights reserved