Ingredients:

  • 113 g unsalted butter, melted and hot
  • 3 large egg yolks
  • 1 tbsp fresh lemon juice
  • 1 g salt
  • 1 g cayenne pepper
  • 2 English muffins, split in half
  • 4 large eggs
  • 200 g smoked turkey
  • 1 tbsp melted butter
  • 1 tbsp white vinegar

Instructions:

  1. Place egg yolks, lemon juice, salt, and cayenne into a blender.
  2. Turn the blender on low and very slowly drizzle in the 113 g of hot melted butter in a thin, steady stream.
  3. Increase blender speed to medium and blend for 30 seconds until the sauce is thick and pale yellow; keep warm in the blender jar or a thermos.
  4. Place smoked turkey slices in a skillet over medium-high heat for 1–2 minutes per side until the edges are slightly browned and fragrant and the turkey reaches 165°F (74°C) in the centre.
  5. Brush English muffin halves with 1 tbsp melted butter and toast until golden-brown and crisp.
  6. Fill a wide pan with water, add the white vinegar, and bring to a very gentle simmer.
  7. Create a gentle whirlpool with a spoon; crack one egg into a small bowl, then carefully slide it into the center of the swirl.
  8. Poach for 3–4 minutes until the whites are opaque and set, but the yolk remains liquid.
  9. Use a slotted spoon to lift the egg and dab the bottom on a paper towel to remove excess water.
  10. Place two toasted muffin halves on a plate, top each with a slice of seared smoked turkey, and carefully place a poached egg on top of the turkey.
  11. Generously spoon the hollandaise over the eggs and finish with black pepper.