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for Breakfast, Brunch
4 servings
Time to prepare: 20 minutes
Difficulty: Average
Ingredients |
8 oz thinly sliced smoked turkey
1 tsp. butter or margarine
4 eggs
Boiling water in skillet
4 English muffins, toasted and buttered
Lemon slices and parsley springs for garnish
Hollandaise:
1 whole egg
3 Tbs. fresh lemon juice
1 1/2 tsp. Dijon-style or regular mustard
1 tsp. dried tarragon, chervil or basil leaves
1/2 cup hot melted butter or margarine
1/2 cup cold butter or margarine, cut into pieces.
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Directions |
Herbed Hollandaise:
Put egg into blender or food processor. Add lemon juice, mustard, herb of your choice.
Eggs Benedict:
Put turkey into a skillet along with the butter. Place over medium heat, turning occasionally until heated through.
Carefully crack eggs into boiling water without breaking yolks. Cook until whites are set but yolks are still soft.
Top 4 muffin halves with layer of heated turkey and a poached egg. Drizzle Herbed Hollandaise over each. Place remaining muffin halves on side of plate. Serve immediately with rest of sauce in bowl.
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Notes |
| Sauce should be slightly runny but stiffens as it cools. |
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