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Eggs Benedict with Asparagus
Recipe by Chef Tom Fraker

2 tsps. white wine vinegar
8 large eggs
4 English muffins, halved
¼ cup spicy hot or Dijon mustard
8 slices Canadian bacon
1 bunch green asparagus, ends trimmed; roasted
4 pouches Melissa’s Hollandaise Sauce
Chopped chives for garnish

Bring a pot of water to a gentle boil. Stir in the vinegar. Carefully crack one egg into a small bowl and gently slide the egg into the water. Repeat for the remaining eggs. Gently simmer the eggs for 3 to 3 ½ minutes or until the egg whites are set. Carefully remove the eggs with a slotted spoon and drain off the excess water.

Toast the muffins and quickly brown the bacon in a hot sauté pan.

To assemble, spread the mustard on the muffin halves. Top each with a slice of bacon, some asparagus and an egg. Drizzle with the sauce and garnish with the chives.

Makes 4 servings.