How do you make a good turkey sandwich even better? The secret is adding a flavorful poached egg...it's easy and truly delicious.
cost per recipe: $7.41
The price is determined by the national average.
tablespoon white apple cider vinegar
can (13.8 ounces) Campbell’s® Turkey Gravy or 1 3/4 cups Swanson® Turkey Gravy
teaspoon Dijon-style mustard
dash black pepper
slices roasted or deli turkey (about 1 ounce each)
Pepperidge Farm® Original English Muffins, split and toasted
teaspoon chopped fresh parsley
Pour water into a 10-inch deep-sided skillet to 1 1/2 inches deep and heat to a simmer. Do not boil. Stir in the vinegar. Crack 1 egg into a cup and pour it gently into the water. Repeat with the remaining eggs. Gently push the egg whites closer to the yolks. Turn off the heat and cover the skillet. Let stand for 4 minutes or until the egg whites are set. Remove the eggs from the skillet with a slotted spoon and drain on paper towels. Cover and keep warm.
Heat the gravy, mustard and black pepper in a 10-inch skillet over medium-high heat to a boil, stirring occasionally. Add the turkey. Reduce the heat to low. Cook until the turkey is hot.
Place 1 slice turkey and 1 egg onto each muffin half. Spoon the gravy mixture over the eggs. Sprinkle each with about 1/4 teaspoon parsley.