Cali Eggs Benedict Recipe

Time30m

Serves2

Two Poached Eggs atop English Muffins, Turkey, Bacon, Avocado, and Green Chile Hollandaise

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Ingredients

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1
Prepare the Green Chile Hollandaise
In a blender, combine 3 egg yolks, 1 cup of melted butter, the green chiles, lemon juice, salt, and pepper. Blend until smooth and creamy. Set aside.
2
Cook the Turkey Bacon
In a skillet over medium heat, cook the turkey bacon until crispy. Remove and set aside.
3
Poach the Eggs
In a saucepan, bring water to a simmer. Crack each egg into a small bowl, then gently slide it into the water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set on a paper towel to drain.
4
Toast the English Muffins
While the eggs are poaching, slice and toast the English muffins until golden brown.
5
Assemble the Dish
On each muffin half, layer turkey bacon, sliced avocado, and a poached egg. Drizzle with green chile hollandaise and serve immediately.