Ingredients: (1 serving) 570 calories
- 2 English muffins
- 2 eggs
- 4 slices of cooked ham or Canadian bacon
- 1 bunch of asparagus
- 1 tbsp chopped chives
- Salt and pepper
- Olive oil
- 1 tbsp white vinegar
For the hollandaise sauce:
- 3 egg yolks
- 1/2 cup unsalted butter
- 1 tbsp lemon juice
- Salt and pepper
Instructions:
1. Start by making the hollandaise sauce. In a small saucepan, melt the butter over low heat.
2. In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water, making sure the bottom of the bowl does not touch the water.
3. Gradually pour the melted butter into the egg yolk mixture, whisking constantly. The sauce will thicken and become creamy. Season with salt and pepper to taste.
4. Once the sauce is done, remove from heat and keep it warm while you prepare the rest of the ingredients.
5. Preheat your oven to 375°F. Cut the English muffins in half and place them on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Bake in the oven for 10 minutes or until lightly toasted. ( You can also use your toaster if you're crunched for time)
6. Meanwhile, bring a pot of water to a simmer and add 1 tbsp of white vinegar. This will help the eggs hold their shape when poaching. Gently crack the eggs into the water and let them poach for 3-4 minutes, or until the whites are set but the yolks are still runny.
7. While the eggs are poaching, prepare the asparagus by washing and trimming the ends. In a pan over medium heat, add a drizzle of olive oil and sauté the asparagus for 5 minutes, or until tender.
8. Once the eggs are done, remove them from the water with a slotted spoon and place them on a paper towel to drain off any excess water.
9. Assemble the ham, asparagus, eggs, and then pour the hollandaise sauce over the eggs,
10. Sprinkle chopped chives on top for garnish and extra flavor.