Thanksgiving Leftovers: Machaca Eggs Benedict. Serves 4
By Chef Claudia Sandoval, Winner of MasterChef Season 6
“One of the most amazing things about Thanksgiving is that the food is cooked low and slow allowing the flavors of the ingredients to truly shine. This recipe does just that, it doesn’t aim to completely change the recipes you love, but rather accentuates them to create an absolutely delicious breakfast the morning after. Happy Thanksgiving from mi familia to yours!
This recipe uses my deeply rooted Mexican flavors with French techniques. You will transform Thanksgiving left overs into a breakfast that tastes like nothing you have had before.”
– Chef Claudia Sandoval
INGREDIENTS
Poached Eggs
8 large eggs (as fresh as possible)
1 teaspoon of white vinegar
5 quarts of hot water
Turkey Machaca
2 cups turkey meat, shredded
¼ yellow onion, sliced
1 roma tomato, chopped
1 garlic clove, minced
1 tablespon canola oil
Bread Stuffing Croquettes
1 ½ cups cold bread stuffing
1 egg white
1 tablespon canola oil
Cranberry Sauce
1 cup cranberry sauce
zest of 1 orange
juice of 1 orange
salt & pepper
DIRECTIONS
1. To poach eggs: In a large saucepan add 5 qt. of hot water and vinegar and set water on high heat to boil. Once water has come to a boil, turn water down to low and wait 2 minutes, there should be no boiling. Begin to swirl water in pan until a whirlpool has formed. Crack one egg into a ramekin or heat proof silicone cup. Gently pour egg into swirling vortex, egg white first.
2. Cook egg for 4 minutes without stirring or checking on it. Remove egg and place on a paper towel to absorb poaching liquid. Set aside and repeat with remaining eggs. Just before serving drop eggs into poaching liquid for 15 seconds to reheat.
3. To make Croquettes: Preheat a skillet or comal on medium heat. Beat egg white in a small bowl until just frothy. In a large bowl place bread stuffing and pour over frothy egg white. Using silicone spatula fold egg into bread stuffing.
4. Divide croquette mixture into 4 in the bowl. Take one half of each fourth in hands and form a small circular patty. Carefully place patty on griddle and allow to cook on each side for 1-2 minutes or until golden brown. Remove from heat and repeat until 8 croquettes have been made.
5. To make cranberry sauce: In a medium saucepan, add cold cranberry sauce, orange zest and juice of one orange. Using a whisk, break up cranberry sauce and dilute into orange juice. Continue simmering until sauce thickens and reduced by 1/4th.
6. To make Machaca: Place a large sautee pan on medium heat and add tablespoon of oil and shredded turkey. Sauté for 2 minutes until turkey just begins to crisp up. Add onion to pan and cook for another minute. Add garlic and sauté for another minute before adding tomato. Cover and allow tomato to cook down for an additional 2 minutes.
7. To plate, place a two croquettes on a plate and top with the warm Machaca. Top with a poached egg and cranberry sauce and serve.
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