Description
A delightful breakfast featuring toasted dinner rolls topped with turkey, eggs, and cranberry sauce.
Ingredients
Scale
- 4 large eggs
- 2 teaspoons butter
- 2 dinner rolls (cut in half)
- 1 cup leftover turkey
- ¼ cup cranberry sauce (this is our FAVORITE recipe!)
- 1 cup arugula (can sub spinach or baby greens)
- ¼ cup gravy (warmed)
- Chopped green onions and black pepper (to serve)
Instructions
- Bring a large pot of water (half full) to a simmer. Crack the eggs into the water and let them cook for 4 minutes. Remove them with a slotted spoon.
- While the water is warming, melt the butter in a medium-sized pan over medium-high heat. Place the dinner rolls in the pan, cut side down, and toast for 3-4 minutes. Remove them from the pan and put 2 halves on each plate.
- Add the turkey to the pan and gently warm. Top the toasted dinner rolls with some arugula, the warmed turkey, and the cranberry sauce.
- Plate the eggs when they are cooked, pour the gravy over the top, then sprinkle with some green onions and black pepper.
Notes
- This breakfast can be customized with different greens or additional toppings as desired.
- Use homemade or store-bought cranberry sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 400mg