We did a version of one of my all-time favorites this morning after our workout: Eggs Benedict. The traditional, high calorie dish includes a buttery Hollandaise sauce, an English muffin, and a slice of Canadian bacon. In the spirit of trying to eat a little healthier these days, I decided that the poached egg would be perfect but I needed a patty of something for it to sit on top of. Thus, the low fat, high protein lean ground turkey patty. The sauce, the muffin, and the bacon had to go. Why do I even call it Eggs Benedict? I have no idea but here’s what we did.
1 pound lean ground turkey (Costco sells them in 4 packs)
1 tbs Fennel Seed
1/2 tbs black pepper
1/2 tbs salt
2 tbs Oregano or Italian seasoning
1/2 tbs granulated garlic
1/4 cup Panko bread crumbs (used as a binder)
Mix well in a bowl using your hands to incorporate everything. Form into small 1″ diameter balls and drop them in a medium hot pan with 1 tbs olive oil. I did mine in 2 batches. Drop the balls into the oil and get them sizzling. After a minute or so, mash them down into patties with the back of a spatula. Cook for approximately 2 minutes or until golden and then flip and continue cooking on the other side. Place them on a platter in a low oven and bake until firm to the touch. Don’t scorch them or else they’ll be hard as a rock.
By the way, 1 lb of turkey makes around 10-12 patties.
This takes a little practice but once you master this classic technique, it’s fairly easy to do and is a killer addition to your kitchen repertoire. I only did 1 egg but you can probably make 3 at a time
1 whole egg
large pot 3/4 filled with water
1 Tbs Salt
1/4 cup distilled white vinegar
Bring the water to a gentle, I repeat GENTLE, rolling boil. Add the salt and the vinegar. In case you’re wondering, the vinegar helps to keep the white and yolk parts together while they are cooking. Do not skip this step or else. Carefully crack the egg and slide it into a teacup or mug. Do not break the yolk or else you’ll have to start over. Once the water is gently bubbling away carefully slide the egg from the teacup into the center of the pot of water. Keep a slotted spoon at the ready. If it looks like the whites are spreading all over the pan, don’t worry. Let it keep cooking. After about 30 seconds, you can use the slotted spoon to gently bring the stray whites back into the center where the yolk is cooking. After about 2 minutes, it should start to look like an egg so carefully lift it out of the water and onto a folded paper towel. gently blot dry and then place it on top of a turkey patty. garnish with paprika and some herbs. The yolk will be a tad runny but that’s the whole point. It’s a very rich, satisfying breakfast or lunch.