Eggs Benedict with Turkey

Name: Eggs Benedict with Turkey
Prep time: 5 min
Cook time: 13 min
Total time: 18 min
Ingredients: 4 Egg; 80 g Turkey, cooked and sliced; 2 English muffin, split; 100 g Hollandaise, warmed; 10 g Butter, softened; ¼ tsp Salt; ¼ tsp Black pepper, ground; 1 as needed Water, for poaching

Eggs Benedict with Turkey · ready in 18 min · 2 servings · 570 kcal per serving · medium · 8 ingredients

A lean brunch classic with tender turkey, soft poached eggs, toasted English muffin, and warm hollandaise for a rich but balanced morning plate.

Prep: 5 min
Cook: 13 min
Total: 18 min
Serves: 2
kcal: 570
Difficulty: medium

Breakfast Quick (30 min or less)High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

4Egg
80 gTurkey, cooked and sliced
2English muffin, split
100 gHollandaise, warmed
10 gButter, softened
¼ tspSalt
¼ tspBlack pepper, ground (to serve)
1 as neededWater, for poaching

Equipment

stovetop, toaster, saucepan, skillet, spoon, slotted spoon, small bowl, butter knife, tongs, instant read thermometer, plate, pepper mill

Instructions

Gather Ingredients
Gather eggs, turkey, English muffins, hollandaise, butter, salt, pepper, and tools: saucepan, skillet, toaster, spoon, slotted spoon. · 5 min
What to look for: All ingredients are measured and tools are within reach.
Warm Hollandaise
Warm hollandaise in a small saucepan over very low heat, stirring often, until smooth and pourable but not bubbling. · 3 min
What to look for: The sauce looks glossy, loose, and smooth.
Toast Muffins
Toast the split English muffins until golden, then spread the cut sides with butter while hot so the surface stays crisp. · 3 min
What to look for: The muffin edges are golden and the cut sides feel crisp.
Warm Turkey
Heat turkey in a dry skillet over medium heat until steaming and 74°C / 165°F in the center, keeping the slices tender. · 2 min
When it is done: Turkey should reach 74°C / 165°F in the center when reheated.
Poach Eggs
Bring water to a gentle simmer, add salt, crack in eggs one at a time, and poach until whites set and yolks stay soft. · 5 min
What to look for: The whites are opaque and the yolks still look rounded and soft.
Assemble Plates
Place muffin halves on warm plates, layer turkey on each half, set 1 poached egg on top, and spoon hollandaise over the eggs. · 2 min
What to look for: Each muffin half is topped with turkey, egg, and a glossy layer of sauce.
Serve Immediately
Serve immediately with black pepper over the hollandaise while the muffins are crisp and the yolks are still warm. · 1 min
What to look for: The sauce is warm and glossy, and the muffins are still crisp.

Nutrition (per serving)

kcal	570
Protein	31 g
Carbohydrates	28 g
of which sugars	3 g
Fat	37 g
of which saturated	19 g
Fibre	2 g
Sodium	929 mg

Nutri-ScoreC

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 1 days
Freezer: not recommended
Reheating is not recommended because poached eggs and hollandaise can split or overcook. Store parts separately if needed.