2 cups leftover stuffing
2 cups leftover carved turkey meat
2 cups leftover gravy
8 eggs, whole in shell
2 tbsp vinegar
4 cups of water
1. Bring water and vinegar to a boil, lower heat until water is simmering.
2. Drop eggs one a time in water and poach until desired firmness. Do not overstir water.
3. Reheat benedict components.
4. Place 1 cup of stuffing in bottom of the plate.
5. Top with ½ cup of turkey.
6. Top with 2 poached eggs.
7. Ladle gravy and hollandaise, if desired, on top of eggs.