Southwest Turkey Benedict

Prep: 15 min., Cook: 5 min.

Yield: Makes 5 servings
Recipe from Southern Living Cooking School

More From Southern Living Cooking School


  • 5 (5-inch) fajita-size corn tortillas
  • 1/2 teaspoon white vinegar
  • 5 large eggs
  • 1 (0.9-ounce) envelope hollandaise sauce mix
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon pureed chipotle peppers in adobo sauce
  • 1 (9-ounce) package OSCAR MAYER Deli Fresh Shaved Mesquite Turkey
  • Garnish: chopped fresh cilantro


  1. 1. Heat tortillas according to package directions. Keep warm.
  2. 2. Add water to depth of 3 inches in a large shallow saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
  3. 3. Meanwhile, prepare hollandaise according to package directions, stirring in cilantro and chipotle peppers.
  4. 4. Divide turkey slices among tortillas (about 6 slices each). Top each with 1 poached egg and chipotle hollandaise sauce. Serve immediately. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Southwest Turkey Benedict Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy