THAI TURKEY BURGER BENEDICT SALAD

With a poached egg and whole30 hollandaise sauce with freshly mixed green salad bed, this delicious grilled turkey burger makes a mouthwatering addition to breakfast and brunch menus.

Author: NattayaWorrakitpoonpol
YIELD: 2 serving
PREP TIME:  10 MINS
COOK TIME: 20 MINS
TOTAL TIME: 30 MINS
 
INGREDIENTS
 
1-2 patties of THAI TURKEY BURGERS
2 eggs
2 teaspoons white vinegar, for poach an egg
1 teaspoon salt, and some to taste
3 ounces mixed greens (about 4 cups)
2/3 cup red grape tomatoes, halved
1/2 cup red onion, thinly sliced
1/2 cup fresh blueberries, if desired
1/2 cup pistachio, if desired
3 tablespoons Whole30 balsamic vinaigrette
Whole30 Hollandaise sauce
Black pepper to taste
 
DIRECTIONS
 
Poach eggs: Crack an egg into 2 small separate bowls. Set aside. Fill a medium-sized skillet with water and bring to a steady simmer. Add a teaspoon of salt and 2 teaspoons of white vinegar. Take a small bowl with an egg and gently dip it into the simmering water, allowing the water to swirl into the cup and around the egg. Then slice an egg out of a small bowl. Repeat with the other egg, cook until the whites are set, and the yolks are still runny, in or about 3 to 4 minutes. Remove with a slotted spoon and pat dry with a paper towel.
Toss the greens, tomatoes, blueberry, red onion, and Whole30 balsamic vinaigrette in a large bowl. Add salt to taste. Divide among 4 salad bowls. Adding 2 turkey burger patties then the poached eggs, and drizzle Hollandaise sauce on top. You can add a seasoned salt and pepper for a taste. 

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