Kentucky Hot Brown Eggs Benedict - Ohio Eggs

Ingredients

4 English muffins, split and toasted

1 (15 oz.) can stewed tomatoes, drained

2 T. unsalted butter, melted

1 t. sugar

1 pound leftover sliced turkey breast

8 slices bacon, cooked and drained

8 large, fresh eggs

1 c. leftover turkey gravy

1 c. (4 oz.) extra sharp cheddar cheese, grated

1 t. fresh thyme

Directions

In a small food processor pulse the stewed tomatoes with the melted butter and sugar until smooth. Set aside.
In a small pot heat the gravy until simmering and add the shredded cheddar cheese. Stir well until completely melted and smooth.
Reheat the leftover turkey breast.
Fill a shallow saucepan with about 1 ½ inches of water. Bring the water to a rapid simmer. Crack one egg into one small ramekin. The fresher the eggs the better. When the water is simmering, use a large spoon to make a whirlpool swirl in the water and drop the egg into the center. Lower the heat to medium-low and allow the egg(s) to cook undisturbed for 3 minutes. Gently remove the poached egg from the water with a slotted spoon and allow to drain on a paper-towel lined plate. The eggs can be trimmed to look neater with kitchen shears if necessary. Depending on how large your pan is you can poach 2 - 3 eggs at a time until all 8 eggs are poached.
Top each toasted English muffin half with about a tablespoon of the tomato butter, reheated turkey breast slices, one slice of cooked bacon, a poached egg and a dollop of the cheddar gravy. Sprinkle each half with a little fresh thyme and serve.