Entree
4 servings
10 minutes
5 minutes
Chef Tom Fraker
2 teaspoon 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
Chives, chopped
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 3½ 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.
