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Halal Eggs Benedict

A rich and elegant halal-friendly Eggs Benedict with poached eggs, smoked turkey, and creamy homemade hollandaise.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast & Brunch
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Benedict
  • 4 English muffins split in half
  • 8 large eggs
  • 8 slices halal smoked turkey
  • 1 tbsp white vinegar
  • 1 tbsp butter for toasting
Hollandaise Sauce
  • 3 egg yolks
  • 1 tbsp lemon juice fresh
  • 1/2 cup unsalted butter melted
  • 1/4 tsp salt
  • 1/8 tsp white pepper
  • 1 pinch paprika

Equipment

  • Saucepan
  • Whisk
  • Slotted spoon

Method
 

  1. Toast the buttered English muffin halves until golden.
  2. Warm the halal turkey slices in a skillet over low heat.
  3. Whisk the hollandaise ingredients over gentle heat until thickened.
  4. Poach the eggs in gently simmering water with vinegar for 3 to 4 minutes.
  5. Layer muffin halves with turkey, poached eggs, and hollandaise sauce.
  6. Garnish with chives and black pepper before serving.

Notes

Use very fresh eggs for easier poaching and smoother presentation.