Benedict-Style Turkey Sandwiches

Campbell's Benedict-Style Turkey Sandwiches Recipe

How do you make a good turkey sandwich even better?  The secret is adding a flavorful poached's easy and truly delicious.

At a glance


10 min.


25 min.



Cook: 15 min.

Made With

  • Campbell’s® Slow Roast Turkey Gravy

    Campbell’s® Slow Roast Turkey Gravy

  • Pepperidge Farm® Original English Muffins

    Pepperidge Farm® Original English Muffins

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What You'll Need

4 eggs
1 tablespoon white apple cider vinegar
1 jar (12 ounces) Campbell’s® Slow Roast Turkey Gravy
1 teaspoon Dijon-style mustard
1 Generous dash black pepper
4 slices roasted or deli turkey
2 Pepperidge Farm® Original English Muffins, split and toasted
1 Chopped fresh fresh parsley

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    Place 1 slice turkey and 1 egg onto each muffin half.  Spoon the gravy mixture over the eggs.  Sprinkle with the parsley.

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