Eggs Benedict with Turkey and Avocado

Dont be afraid! Eggs Benedict is your friend!

For some reason when people read Hollandaise Sauce they back away anxiously...the same anxious back-stepping also occurs at the mentioning of poaching eggs. Luckily for you I have designed this recipe using the help of TV chefs Ina Garten and Alton Brown. Their easy techniques will relieve all your concerns so when you serve this at your next brunch you'll be ecstatic from all the compliments you'll recieve from your friends.

p.s. traditional Eggs Benedict (picutured left with some tasty looking homefries) is made with ham and sliced tomato...but I like the avocado turkey combo better. Do what you will as long as you enjoy the taste.

This recipe serves 2 people (but can easily be scaled to serve more)

ingredients
1 batch hollandaise sauce (recipe below)
water
4 large, whole eggs
1 tablespoon white vinegar
2 english muffins split and toasted
12 thin slices deli turkey
1 avocado sliced

directions
To make the hollandaise sauce:
Melt:

• 6 tablespoons butter in a small saucepan.

Place in a blender:

• 3 large egg yolks (at room temperature)
• 1 1/2 tablespoons freshly squeezed lemon juice,
• 3/4 teaspoon salt,
• 1/8 teaspoon freshly cracked pepper, and
• 1 pinch cayenne pepper in the jar of a blender.

Blend for 15 seconds. With the blender on, slowly pour the hot butter in the blender and blend for 30 seconds, until the sauce is thick. (You can leave it in the blender at room temperature for up to one hour. If it is made in advance, add 1 tablespoon HOT tap water and blend for a few seconds before serving).

For the poached eggs:

Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving. (click here for a tutorial by Alton Brown)

Assembling the yumminess that is Eggs Benedicts:
Toast the english muffins, and place two halves on each plate. Top each muffin half with a quarter of each: sliced turkey, avocado. Top each half with one poached egg, ladel some hollandaise sauce over the top and enjoy!

Recipe for the hollandaise sauce came from "Barefoor in Paris", by Ina Garten
Recipe for poahced eggs from Alton Brown: click here for recipe