Turkey and Avocado Eggs Benedict

Ingredients

Salt

to taste

Black pepper

to taste

Paprika

for garnish

Eggs

4 large

Avocado

1 large, sliced

Turkey breast

8 ounces, thinly sliced

English muffins

2, split and toasted

Unsalted butter

1/2 cup (1 stick), melted

Egg yolks

3 large

Lemon juice

1 tablespoon

Water

to poach the eggs

Instructions

1. To prepare the hollandaise sauce, whisk together the egg yolks and lemon juice in a heatproof bowl. Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water.
2. Slowly whisk in the melted butter until the sauce is thickened and smooth. Season with salt and pepper to taste. Keep warm while you prepare the rest of the dish.
3. Toast the English muffins until they are golden brown.
4. Place two slices of turkey on each muffin half.
5. Top the turkey with a few slices of avocado.
6. Bring a pot of water to a gentle simmer and add a pinch of salt. Crack the eggs into small bowls, then gently slide each egg into the simmering water. Poach for about 3-4 minutes, or until the whites are set but the yolks are still runny.
7. Using a slotted spoon, carefully remove the poached eggs and place one on top of the avocado on each muffin half.
8. Drizzle the warm hollandaise sauce over the eggs.
9. Sprinkle with paprika, salt, and pepper.
10. Serve immediately and enjoy your elevated brunch experience!