Bénédicte à la dinde

It’s the day after Thanksgiving, and you’ve still got family to feed—and a fridge full of leftovers. Instead of serving a repeat of yesterday’s meal, this Bénédicte à la Dinde turns those leftovers into something completely new. In under 30 minutes, you can have a restaurant-quality brunch made entirely from what’s already on hand.

For anyone wondering about the name: dinde is the French word for turkey, so a Cajun family would naturally call this a Bénédicte à la Dinde instead of a Turkey Benedict.

Instructions

Combine all the Hollandaise ingredients in a small bowl and set aside while you prepare the remaining components.
Combine the dressing and egg in a separate bowl. Form the mixture into four patties and arrange them on a plate
Melt the butter in a heavy-bottomed skillet over medium-high heat. When it begins to sizzle, add the patties—working in batches if necessary to avoid overcrowding. Cook for 4–5 minutes, until well browned on the bottom, then flip and continue cooking until the second side is browned. Transfer the patties to a paper towel–lined plate.
Crack the eggs into a small bowl or ramekin. Set aside.
Fill a saucepan about two-thirds full with water and bring it to a gentle simmer. Add a tablespoon of vinegar. Using a spoon, stir the water in a circular motion until it continues swirling on its own.
Gently add the eggs one at a time and poach for about 2 minutes, or until the whites are set and wrapped around the yolks. Remove with a slotted spoon and transfer to a plate. (And if you don’t trust your poaching skills, don’t worry—no one will be upset if you fry the eggs instead.)
Assemble the Benedict: Start with a dressing patty as the base. Top with two slices of turkey, about 1/8 cup of cranberry sauce, one poached egg, and 1/8 cup-1/4 cup of Hollandaise.
Garnish with a sprinkle of paprika and chopped green onions, then serve immediately.