Eggs benedict, turkey and avocado

Ingredients

Metric

Imperial

450 g	1 lb	sliced smoked turkey breast
8	8	eggs
15 ml	1 tbsp	white vinegar
4	4	English muffins, cut in half
250 ml	1 cup	hollandaise sauce
2	2	avocados, peeled and cut into slices
15 ml	1 tbsp	chopped chives

Pour a drizzle of oil in a large pan and cook the turkey breast slices for 2 minutes. Remove and keep warm.
Pour 1 litre of water in a bowl, add vinegar and bring to a simmer.
Break the eggs in the ramekins, place them one at a time in the simmering water and cook for 2 minutes. Remove the eggs using a slotted spoon, clean them, then place them on absorbent paper.
Grill the English muffins and heat the hollandaise sauce.
Distribute the slices of turkey and avocado on the muffins, garnish with a poached egg, then pour 60 ml (1/4 cup) of hollandaise sauce on each one.
Decorate with chives and serve immediately.