Chron Cooks ft. Zoe Casselman: Turkey Avocado Eggs Benedict

Zoe Casselman / The Hofstra Chronicle

Craving a classic diner breakfast without spending diner prices? I have the perfect thing for you! It may seem like an intimidating dish to make on your own, but with these simple ingredients and steps, you can have a timeless, delicious breakfast in minutes!

Ingredients:

1 English muffin

2 eggs

4 slices of turkey

1 avocado

1 packet of hollandaise sauce mix (I use McCormick brand, but any works)

1 tablespoon butter

Instructions:

1. Crack each egg in individual small bowls or ramekins, making sure to keep the eggs separate.

2. Add butter into a pan, and let it melt. Half the English muffin, then toast both sides of each half.

3. Bring a pot of water to a boil.

4. Once the water is boiling, carefully tilt the eggs into the water one by one. Let cook for 3-4 minutes.

5. Take a spoon and retrieve the eggs from the water, being careful not to break the yolk.

6. At the same time, begin to make hollandaise sauce, following packet instructions.

7. Slice avocado into thin, horizontal slices.

8. Place two slices of turkey on each half of the English muffin, followed by the avocado slices, poached eggs and, finally, the hollandaise sauce.