Thanksgiving Leftovers with Chef Carmen Gonzalez
If you’re like the rest of us, you can bet your fridge will look recognizable with all of the Thanksgiving leftovers the morning after an epic holiday feast. From turkey, cornbread stuffing, cranberry sauce, green bean casserole and more, it’s certain that you’ll need a spark of creativity to spice things up after microwaving gets old…fast! Celebrated Chef Carmen Gonzalez shows us how to make the perfect Thanksgiving Turkey breakfast sandwich to help clear out your holiday surplus. Chances are, you’ll already have the eggs and bacon to make it! Enjoy the recipe below and happy eating.
Turkey, Egg, Bacon, and Roasted Garlic Aioli Sandwich
Serves 4
INGREDIENTS
16 ounces leftover turkey breast, thinly sliced
8 Slices crispy applewood smoked bacon
4 Large eggs
Bibb lettuce
4 Slices beefsteak tomatoes
8 Slices potato bread
3 Tablespoons butter
DIRECTIONS
1. With a biscuit cutter, press a hole in the center of the slice of bread.
2. Heat a frying pan over medium-low heat and melt in the butter. When the butter is all spread out, place the piece of bread in the center of the pan and crack the egg into the center of the hole. Place the other side next to it and toast.
3. Cook until the egg sets a bit on the bottom. Sprinkle the egg with salt and freshly ground black pepper. After about a minute, flip it over with a spatula and season with salt and freshly ground black pepper the other side. Keep cooking until the yolk feels soft.
4. Place the bottom part of the bread on a plate or serving platter, spread some of the garlic aioli, place a leaf of lettuce, a slice of tomato, turkey and bacon, spread a bit more aioli on the bottom part of the “egg slice of bread”. Place on top of the turkey.
INGREDIENTS
Roasted garlic aioli
1 Cup house mayonnaise
2 Heads of garlic, roasted
1/4 Teaspoon kosher salt
DIRECTIONS
Mix all ingredients together
INGREDIENTS
Roasted garlic
2 Heads of garlic
Extra virgin olive oil
DIRECTIONS
1. Preheat the oven to 350 degrees F.
2. Slice each head of garlic in half. Carefully split open the garlic and drizzle with the oil. Place tops back on the garlic to close them and place the heads on a piece of foil and wrap in the foil. Roast until cloves are lightly browned and very tender, about 30-40 minutes.
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