Instructions

1. Whisking the Sauce Base

   To prepare the Hollandaise sauce: whisk the egg yolks with lemon juice and salt in a glass bowl set over a hot water bath (without the bottom of the bowl touching the simmering water) until the mixture becomes thick and pale. · 3 min
2. Finishing the Hollandaise Sauce

   Very slowly pour the warm melted butter in a thin stream while continuously whisking vigorously and quickly to form a smooth, creamy emulsion, then remove the bowl, sprinkle with cayenne pepper, and keep the sauce warm. · 2 min
3. Preparing the Bread and Meat

   In a skillet over medium heat, sear the turkey slices for one minute per side until heated through and lightly golden; meanwhile, toast the English muffin halves. · 2 min
4. Poaching the Eggs

   In a deep pot, heat water until it reaches a gentle simmer (very light bubbles), then add the white vinegar. Stir the water with a spoon to create a whirlpool, then gently drop in one egg into the center of the vortex and let it cook for 3 to 4 minutes to achieve a runny yolk and set whites. · 4 min
5. Draining the Eggs

   Remove the egg with a slotted spoon and place it on paper towels to drain excess water, then repeat the process with the remaining eggs. · 1 min
6. Assembling the Dish and Serving

   Arrange the toasted muffin halves on serving plates, place a slice of turkey on top of each half, followed by a poached egg, then spoon the warm Hollandaise sauce generously over top, garnish with chopped chives, and serve immediately. · 1 min

Nutrition / serving

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