Egg Benedict With Roast Beef
This is so delicious and easy to make. Makes a serving for two small portions or 1 large. There will be extra hollandaise sauce that can be refrigerated for later time or you can double on the poached eggs and muffins and you will have breakfast for more people.
3 egg yolks
1 tbsp of Vinegar
1/2 of lemon squeezed
1 stick of butter
Deli Roast beef
Fill your pot with water half way full. Salt your water and add vinegar. Bring your pot to boil.
Toast your English muffins
In a blender or food processor. Add 3 egg yolks, lemon juice, salt and pepper and blend. Slowly add melted butter while it is still blending. Blend till your sauce becomes thicker.
Using small individual ramekins crack your eggs. This will be easier to work with.
Creat a swirl in your boiling pot and drop your eggs one by one. Boil for two min
Assemble your muffin. Toasted English muffins, roast beef slice, sliced avocado. Remove your poached egg from the pot use a paper towel to help you get any access water. Place your egg one each English muffin and drizzle with a good amount of Hollandaise sauce, sprinkle with black pepper and dill.