Eggs benedict, turkey and avocado

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Preparation time: 20 minutes
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Cook time: 10 minutes
Olymel eggs benedict, turkey and avocado


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.

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