Leftover Turkey Breakfast Sandwich

Gather all ingredients on the maple cutting board. Shred any large chunks of leftover roasted turkey into 2-3cm bite-sized pieces, mixing light and dark meat for balanced flavor, to form a 1.5-cup loose pile. Stack 4 1.5cm-thick sourdough slices, lay 2 1oz cheddar slices flat, loosely gather 1 cup of arugula, and set 2 large eggs within easy reach. Let cold ingredients rest 5 minutes to remove the chill before cooking for even heating.

Place the 10-inch matte black carbon steel skillet over medium heat (175C/350F). Test pan temperature by sprinkling a drop of water: it should sizzle and evaporate in 3 seconds when ready. Lay all 4 sourdough slices in a single layer in the dry pan, toast 2 minutes per side until deep golden brown with crisp edges and a soft, pillowy center. Transfer toasted slices back to the cutting board, leaving the skillet on medium heat.

Add 1 teaspoon of olive oil to the same used skillet, swirling to coat the surface lightly. Toss in the shredded leftover turkey, spread in an even single layer, and warm for 2 minutes over medium heat, stirring occasionally with the spatula. Season lightly with a pinch of salt and pepper. Turkey should be heated through (74C/165F internal temperature) with slightly crisped edges, but not dried out. Push warmed turkey into two equal piles on one side of the skillet to make space for eggs.

Crack the 2 large eggs directly into the empty space in the skillet next to the turkey piles, taking care not to pierce the yolks. Reduce heat to medium-low (150C/300F) and cook 3 minutes, until egg whites are fully opaque and set but yolks remain bright golden and runny. During the final 30 seconds of cooking, lay one slice of white cheddar over each turkey pile to soften and melt slightly. Lightly season eggs with the remaining flaky salt and cracked pepper.

While eggs finish cooking, arrange the 4 toasted sourdough slices in pairs on the maple cutting board. Use the small beech wood spreader to spread 1.5 teaspoons of mayonnaise evenly across two toast slices, and 1.5 tablespoons of cranberry sauce across the remaining two slices. Keep layers thin (1-2mm thick) to avoid soggy bread, spreading all the way to the toast edges for even flavor in every bite.

Once eggs are cooked and cheese is melted, use the spatula to transfer one cheese-topped turkey pile onto each cranberry-sauced toast slice, piling gently to avoid squeezing sauce out the sides. Top each turkey portion with one sunny-side up egg, taking care to keep the yolk intact. Add a 1/2 cup loose pile of baby arugula on top of each egg for fresh, peppery crunch. Lightly set the mayonnaise-slathered toast slice on top of each stack, mayo-side down, to form two full sandwiches.

Transfer each stacked sandwich to a matte cream ceramic dinner plate. Use the serrated bread knife to cut each sandwich diagonally in half with one smooth, firm downward cut to avoid squishing fillings out the sides. The light pressure from cutting will gently break the top of the egg yolk so it oozes slowly over the turkey layers for a rich, creamy texture.