Thanksgiving came and went. Christmas came and went. Along with several million turkeys. It’s always been a mystery to me whether to post turkey recipes around the holidays so that people have new ideas for using up all that leftover bird, or whether the sight of yet another turkey recipe makes people’s eyes glaze over. I will happily eat turkey any time of the year. I’d eat it every day and still be smiling. I think turkey is awesome. I especially love roast turkey, although I rarely leave Trader Joe’s without a pile of packets of deli turkey nestled into my brown paper sacks.
For the last many years I’ve been in England over Thanksgiving, and on some epic road-trip over Christmas, so being home for both holidays this year had me completely discombobulated. I rather think I’d forgotten what to do. So this year I didn’t roast a whole turkey for Thanksgiving or for Christmas; but I did buy some fresh turkey breast and roasted that. It was delicious, although somehow it just isn’t quite the same as slicing thick, juicy meat off a 16lb bird that’s been wallowing in the oven while making the entire house smell divine. No big bird also meant my supply of turkey meat was extremely small, so I was going to make sure I used those leftovers very wisely.
Ever since my recent foray back into the world of Baked Eggs – that my mother started all those years ago when I was a nipper – I’ve eaten a variation almost every weekend. A tweak here, a substitution there, a dash of this, a sprinkling of that – just to keep my mind and mouth captivated. Jonathan would want us to eat the Smoked Salmon version all the time, for the oodles of salmony goodness contained therein, but I like to mix it up.
Tender turkey, a splash of cream and a couple of eggs seemed like it would make a pretty decent breakfast, and although turkey and eggs somehow don’t spring to mind as an obvious combination, the tarragon totally tied it all together. I will, for sure, be making these every time I have some roast turkey breast languishing in my ‘fridge.
You could serve these up with any number of vegetably sides – think steamed asparagus, broiled (grilled) tomatoes, wilted spinach – but barely-sauteed mushrooms are always near the top of my list of things that make weekend mornings special. And if you really want to blow your taste buds away, add a couple of these on the side.
You will never want to go back to eating inSANEly again.
- Coconut oil spray
- 4 TBSP heavy cream
- 4 oz / 110g chopped cooked turkey (or deli turkey)
- 2 tsp fresh tarragon, chopped
- 4 eggs
- Black pepper
- 8 oz. / 225g mushrooms, sliced
- Spray 2 ramekin dishes with coconut oil and place dishes in a baking pan with water half way up side of ramekins.
- Put 2 tbsp cream in bottom of each dish.
- Place turkey on bottom of dish.
- Bake for 5 minutes at 350 F.
- Carefully pull oven shelf out half way.
- Sprinkle tarragon over the turkey.
- Crack 2 eggs into each dish.
- Season with ground pepper.
- Carefully push oven shelf back.
- Bake for 12 – 15 minutes at 350 F until eggs are just cooked.
- During the last 4 minutes while the eggs are cooking, gently saute the sliced mushrooms until just starting to color.
- Serve mushrooms alongside the dishes of eggs.