Turkey and Avocado Eggs Benedict

Name: Turkey and Avocado Eggs Benedict
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}; {'ingredient': 'Paprika', 'amount': 'for garnish'}; {'ingredient': 'Eggs', 'amount': '4 large'}; {'ingredient': 'Avocado', 'amount': '1 large, sliced'}; {'ingredient': 'Turkey breast', 'amount': '8 ounces, thinly sliced'}; {'ingredient': 'English muffins', 'amount': '2, split and toasted'}; {'ingredient': 'Unsalted butter', 'amount': '1/2 cup (1 stick), melted'}; {'ingredient': 'Egg yolks', 'amount': '3 large'}; {'ingredient': 'Lemon juice', 'amount': '1 tablespoon'}; {'ingredient': 'Water', 'amount': 'to poach the eggs'}

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.

Servings: 2

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

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!

Dietary Information

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

Turkey and Avocado Eggs Benedict

Servings: 2

Ingredients

Instructions

Dietary Information

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