Smoked Turkey Benedict

Rinse turkey breast and pat dry.

Rub rosemary, thyme, salt and pepper between the skin and the flesh. Rub flesh with Tabasco sauce.

Place in a 2-inch perforated hotel pan.

Moisten chips and put in two piles in a 4-inch hotel pan.

Heat over two burners, medium low fire, positioning the chips.

Place 2-inch perforated pan in a larger pan, covering with aluminum foil.

Smoke for approximately 1 hour.

Remove foil and transfer to preheated 325 degree F oven.

Roast until internal temperature reads 170 degrees F.

Cool and slice thin.

Combine 2 tablespoons water, vinegar, shallots and salt.

Reduce by 2/3, strain and cool.

Combine the 3 egg yolks and water, add to the reduction.

Whisking constantly, very slowly add butter and cook over a double broiler until thick and foamy. Whisk in lemon juice.

Season to taste. Strain.

For each portion: poach two eggs.

Toast 1 English muffin and layer each half with 2 ounces of sliced smoked turkey, topped with one egg each. Ladle 1-1/2 ounces of Hollandaise sauce over each egg.

Garnish with chopped peppers.

Serve with breakfast potatoes and sliced fruit.