Eggs Benedict with Smoked Turkey

English muffin topped with smoked turkey, poached egg, and hollandaise sauce.

Eggs Benedict with Smoked Turkey:

A gourmet twist on the classic Eggs Benedict with smoked turkey for a light and delicious dish. The creamy hollandaise sauce perfectly complements the poached eggs and toasted English muffins.

Ingredients:

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tbsp lemon juice
• 1/2 cup unsalted butter, melted
• 1 tsp Dijon mustard (optional)
• Salt and white pepper, to taste

For the Eggs Benedict:

• 2 English muffins, split in half
• 4 slices smoked turkey breast
• 4 large eggs (for poaching)
• 1 tbsp white vinegar (for poaching)
• Fresh parsley or chives, for garnish (optional)

Instructions:

1. Make the Hollandaise Sauce:

• In a heatproof bowl, whisk the egg yolks and lemon juice together until smooth.
• Place the bowl over a pot of simmering water (double boiler method). Ensure the bottom of the bowl doesn’t touch the water.
• Slowly drizzle the melted butter into the yolk mixture while whisking constantly until the sauce thickens and becomes smooth. If the sauce is too thick, add a teaspoon of warm water to thin it out.
• Stir in Dijon mustard (if using), and season with salt and white pepper to taste. Remove from heat and set aside.

2. Prepare the Eggs Benedict Base:

• Toast the English muffin halves until golden brown.
• While the muffins toast, place a slice of smoked turkey on each muffin half.

3. Poach the Eggs:

• In a large pot, bring water to a gentle simmer, adding the vinegar (this helps the eggs hold together).
• Crack each egg into a small bowl or ramekin.
• Carefully slide each egg into the simmering water and cook for about 3-4 minutes until the whites are set but the yolks remain runny.
• Use a slotted spoon to remove the eggs from the water, allowing any excess water to drain off.

4. Assemble the Eggs Benedict:

• Place a poached egg on top of each muffin half with smoked turkey.
• Spoon the warm hollandaise sauce generously over each egg.

5. Serve:

• Garnish with fresh parsley or chives, if desired, and serve immediately.

Tips & Variations :

• Use fresh eggs for the best poaching results—fresher eggs hold their shape better.
• If your hollandaise sauce gets too thick, whisk in a teaspoon of warm water to loosen it.
• Toast the English muffins until crisp to prevent them from getting soggy.
• Serve with a side of roasted potatoes or a fresh salad for a complete meal.

Enjoy your meal!