For many of us, the best thing about Thanksgiving — other than spending time with our family and friends — is the leftovers. No matter what you are doing on Black Friday, this breakfast sandwich will definitely fuel you up for the day! I’ve taken a generous slice of leftover turkey and chicken-fried it then slapped it on a biscuit slathered in cranberry butter before topping the whole thing off with an egg. Yeah, it’s a little decadent, but so good.
If you wanted to make this vegetarian or even vegan, you absolutely could, simply by swapping out the turkey for a plant-based protein and topping it off with avocado instead of a fried egg.
1 slice of cooked turkey (up to 1-inch thick)
2 tablespoons of flour
Salt and pepper
1 tablespoon cranberry butter (method below)
To make the cranberry butter, take some softened butter and mix it with cranberry sauce to taste — it’s that easy and tastes amazing on biscuits or toast.
Mix the flour with salt and pepper to taste (I like to add a little cayenne pepper, but that’s up to you!). Beat one of the eggs lightly with a fork and dip the turkey in it, then dredge the turkey in the flour so that it is coated all over. Heat a tablespoon of oil in a sauté pan over medium-high heat and fry the coated turkey on each side for a couple of minutes until it is crispy and golden brown all over. Drain on a paper towel to remove excess oil.
Fry the other egg in the same sauté pan to your liking, sunny side up or over easy.
Split the biscuit in half and smear the bottom half with the cranberry butter. Top with the chicken-fried turkey and then the fried egg and the other biscuit half. Dig in!
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