Teresa's Recipes
Turkey and Avocado Eggs Benedict
Indulge in a delightful twist on the classic Eggs Benedict with this Turkey and Avocado version. Perfectly poached eggs sit atop rich avocado and lean turkey breast, all nestled on a toasted English muffin. Finished with a luscious homemade hollandaise sauce, this dish is not only a feast for the eyes but also a nourishing start to your day. The combination of creamy avocado and savory turkey offers a satisfying balance that will keep you energized throughout your morning. Historically, Eggs Benedict has been a brunch favorite since the late 19th century, and this variation embraces modern, health-conscious ingredients while honoring its classic roots.
Ingredients
- to taste Salt
- to taste Black pepper
- for garnish Paprika
- 4 large Eggs
- 1 large, sliced Avocado
- 8 ounces, thinly sliced Turkey breast
- 2, split and toasted English muffins
- 1/2 cup (1 stick), melted Unsalted butter
- 3 large Egg yolks
- 1 tablespoon Lemon juice
- to poach the eggs Water
Dietary Notes
- Servings: 2
- Dish Type: Breakfast/Brunch
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 520
- Fat: 38g
- Carbs: 35g
- Protein: 20g
- Sodium: 850mg
- Sugar: 1g
Instructions
- 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.
- 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.
- Toast the English muffins until they are golden brown.
- Place two slices of turkey on each muffin half.
- Top the turkey with a few slices of avocado.
- 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.
- Using a slotted spoon, carefully remove the poached eggs and place one on top of the avocado on each muffin half.
- Drizzle the warm hollandaise sauce over the eggs.
- Sprinkle with paprika, salt, and pepper.
- Serve immediately and enjoy your elevated brunch experience!
Tips
- For added flavor, consider sautéing the avocado slices with a touch of garlic before topping the muffins.
- Feel free to substitute smoked turkey for an extra layer of flavor.
- If you prefer a firmer yolk, poach the eggs for an additional minute or two.