Recipe: Griddled Turkey Breakfast Sandwich
The day after Thanksgiving it’s inevitable there will be leftover turkey. According to our Chef Partner of Stella Barra and Summer House Santa Monica, Jeff Mahin, the answer is to put an egg on it. “Turkey is boring, but bacon, avocado, seared turkey on an English muffin as a sandwich, now that’s awesome.” See below for our Griddled Turkey Breakfast Sandwich recipe!
GRIDDLED TURKEY BREAST BREAKFAST SANDWICH
1 English muffin
1 slice of tomato
½ avocado, sliced
1 tablespoon mayo
1 tablespoon whole grain mustard
1 slice Havarti cheese
4 oz. turkey (shaved thin from last night’s feast)
2 strips of bacon
1 tablespoon butter
- Crack the eggs into a bowl and whisk together until very well combined. Over medium heat, add the butter to a non-stick pan.
- Once butter has melted, add eggs and softly scramble while they cook. Just before the eggs are completely finished cooking, season with salt and place the cheese on top. Remove the pan from the stove as the eggs will continue cooking and the cheese will melt on its own.
- Place another non-stick pan on the stove and over high heat add the thinly sliced turkey. Sear each side for about a minute until they are hot and charred. Remove from pan and add bacon to cook until crispy.
- While the bacon is cooking, toast your English muffin and add mayo and mustard on each side. Add salted tomato, turkey, cheesy eggs, avocado slices, and finally the perfectly cooked bacon. Place the other half of the English muffin on top and dig in for a messy and awesome breakfast sandwich.
And when all else fails, wrap it in a tortilla. Breakfast Enchiladas are scrambled-egg stuffed tortillas that have been beautifully drowned in cheese. With the addition of yesterday’s sweet potatoes, you are taking brunch to the next level.
After scrambling the eggs and allowing them to cool slightly, add cheese and mashed-up sweet potatoes. If you’re looking to turn up the heat, throw in some chilies, jalapeños, and bacon. Go for it.
Dip your tortillas in tomatillo sauce, which is three parts salsa to one part cream, and roll up your egg mixture inside. Fill a baking dish with your enchiladas and cover the tops of the tortillas with more tomatillo sauce and cheese. Chill overnight and bake the next morning at 350 degrees F until the center reaches 145 degrees F.