MexiCali Eggs Benedict

For the hollandaise sauce:

Crack the eggs and strain the egg whites into a container to be saved to use for future endeavors (such as an omelet or scramble). Place all egg yolks in a saucepan and using a whisk, beat the eggs thoroughly. Be prepared for some intense whisking. Over medium-low heat, add the lukewarm water a little at a time, whisking vigorously. Allow the mixture to very slowly come to a frothy bubble, but making sure not to cook the eggs. Add the lemon juice and continue to whisk vigorously until mixture increases to about twice its original volume. Slowly add the melted butter in a continuous stream and continue to whisk. The mixture should become thick and creamy. Once the hollandaise sauce is finished, remove from heat and add the adobo sauce. Stir until combined and set aside to pour over your eggs benedict.

For the poached eggs:

In a pot or sauce pan, bring at least 4 inches of water to a near boil. If you’re not sure whether the water is hot enough, bring it to a full boil and then lower the heat just slightly until it is no longer boiling. If the water is not hot enough, you will have trouble getting your eggs to cook. Add the distilled white vinegar to the hot water. This helps the egg whites stay together. Carefully crack the eggs into the hot water. Allow them to cook about 4 minutes. Using a slotted spoon, remove the eggs from the hot water and place on a plate.

To assemble the eggs benedict:

Heat a few thick slices of Diestel smoked turkey in a skillet to get the meat hot and slightly crispy, about 2 minutes each side. Layer the bread (or English muffin), turkey, tomato, avocado and place 2 poached eggs on top with desired amount of hollandaise sauce.