© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 Large plain crepe
2 oz whipped eggs
1 oz SMOKED TURKEY, diced
1/2 oz button mushrooms, cleaned and sliced
1/2 oz fresh spinach leaves, stemmed and coarsely chopped
1/4 oz sweet onions, diced fine
1 oz Monterey Jack cheese, shredded
2 oz hollandaise sauce
1/2 oz diced tomatoes
Fresh dill, coarsely chopped Sprinkle
4-1/4 oz potatoes
1 Each English muffin, split
Fresh dill sprigs for garnish As needed
Crepe
Butter a large omelet pan, add two ounces of eggs.
Place a crepe brown side up, dip in egg, flip.
Add turkey, mushrooms, onions and spinach to ensure a piece in every bite.
Add Monterey Jack cheese.
Place under the broiler/salamander to melt.
Service
Fold in half, top with hollandaise and tomatoes.
Sprinkle with dill.
Serve on an warm platter with potatoes and English muffin. Garnish with additional fresh dill sprigs.