Eggs benedict, turkey and avocado

Pour a drizzle of oil in a large pan and cook the turkey breast slices for 2 minutes. Remove and keep warm

Pour 1 litre of water in a bowl, add vinegar and bring to a simmer

Break the eggs in the ramekins, place them one at a time in the simmering water and cook for 2 minutes. Remove the eggs using a slotted spoon, clean them, then place them on absorbent paper

Grill the English muffins and heat the hollandaise sauce

Distribute the slices of turkey and avocado on the muffins, garnish with a poached egg, then pour 60 ml (1/4 cup) of hollandaise sauce on each one

Decorate with chives and serve immediately