Turkey-Topped English Muffins
A twist on the traditional Eggs Benedict, this English muffin is topped with lettuce, avocado slices, turkey breast, poached egg, and an easy homemade hollandaise-style sauce.
INGREDIENTS | SERVES 1–2
- 1 English muffin, split
- ⅔ cup water
- ⅛ teaspoon white vinegar
- 2 large eggs
- ¼ cup plain yogurt
- 2 teaspoons lemon juice
- OPTIONAL: ¼ teaspoon Dijon or honey mustard
- Lettuce leaves
- ½ avocado, peeled and sliced
- 4 ounces cooked turkey, heated
- Salt and freshly ground pepper to taste
While you toast the muffin, put the water and vinegar in a microwave-safe bowl. Crack the eggs into the water. Pierce each egg yolk with a toothpick.
Cover the bowl with plastic wrap. Microwave on high for 1 ½ minutes, or until the eggs are done as desired. Keep in mind that as long as the egg remains in the water, it will continue to cook, so be ready to assemble the dish quickly.
To make the mock hollandaise, in a small bowl mix the yogurt, lemon juice, and mustard (if using).
To assemble the open-face sandwiches, place the toasted English muffin halves on a plate. Arrange lettuce atop the muffins. Top the lettuce with the avocado slices and then the turkey.
Use a slotted spoon to remove the eggs from the water and place them on top of the turkey. Salt and pepper the eggs to taste. Spoon the yogurt sauce over the eggs. Serve immediately.
