Eggs Benedict (with turkey & toast)

This morning, I was in the mood for eggs benedict. Oh, the beck and call of fresh Hollandaise sauce... I have made them the "regular" way before (with Canadian bacon and an English muffin), but today called for a little improvisation. We used sliced turkey in the place of Canadian bacon and wheat toast in the place of an English muffin. I almost think I prefer it this way. The toast seemed lighter than an English muffin and turkey is certainly healthier than Canadian bacon. It was a quick breakfast and I wasn't planning on adding it to my blog (as you can see by my use of paper plates), but it was too delicious not to share! By the way, I don't own an egg poacher, so I will give you step-by-step instructions using common items that can be found in your kitchen.

Ingredients:
eggs
wheat bread
turkey slices
1 tsp. vinegar (most recipes call for white distilled vinegar, but you can substitute - I used sherry vinegar)
bowl of cold water

Ingredients for Hollandaise sauce:
4 egg yolks
1 tblsp. lemon juice
1/2 cup butter, melted
salt & pepper

Directions:

(Hollandaise sauce) -
Using a double boiler, fill the bottom part-way with water and bring to a boil. In the top, whisk together egg yolks & lemon juice. While stirring constantly, add melted butter. (Do not stop stirring or mixture will start to clump!) Stir for approximately 20 seconds, just long enough to warm Hollandaise sauce. Remove from heat, transfer sauce to bowl and season to taste with salt & pepper. Set aside.

Cook turkey slices in pan over medium heat, just until light brown. Set aside. In a sauce pan, bring 2-3 inches of water to boil. Add vinegar and turn off heat. Working with the eggs one by one, break into small ladle or cup. With ladle at surface of water, gently drop egg into water. Once all eggs are in pan, cover for 2-3minutes. Eggs will poach from the residual heat. Meanwhile, toast wheat bread and arrange on plates. Cover bread with turkey slices. When eggs are poached, transfer with slotted spoon to bowl of cold water (this removes any vinegar taste). You can remove vinegar from the process if you like, but the vinegar helps the egg whites to congeal more easily. Using slotted spoon, transfer egg from water and gently place on top of turkey slice.

Finally, pour Hollandaise sauce over eggs. We like to add a little pepper. ENJOY!