4 English Muffins
8 slices Canadian bacon
8 eggs, poached
1 recipe Hollandaise Sauce
24 spears Asparagus
Split the English muffins in half and arrange each on a plate. Place one slice of Canadian bacon on each half of the muffin. Carefully spoon the poached eggs onto the Canadian bacon. Pour 2 Tablespoons of Hollandaise sauce over each egg. Place 3 asparagus spears on the plate alongside the muffins. Serve immediately
1 quart water
1 tsp. Salt
1 tsp. white vinegar
Place water in a large open pot. Add salt and vinegar. Bring water to almost boiling. (About 200-degrees) Break the eggs into small individual cups.
Slowly slide the eggs out of the cups into the hot water. Cook them for 3-4 minutes or until the whites have just turned white. Remove from the water with a slotted spoon. Serve immediately.
1 Tbsp. Rice wine vinegar
3 egg yolks (pasteurized)
1 tsp. Lemon juice
¼ tsp. Tabasco Sauce
¾ cup clarified butter, melted, warm
3 Tbsp. Water
¼ tsp. Salt
Combine the vinegar, egg yolks, salt, water and Tabasco sauce in a food processor. Turn processor on and slowly drizzle in the butter. Process until it just starts to come away from the sides of the bowl. Add lemon juice and pulse once to mix in the lemon juice. Sauce should be served warm.
Place desired amount of butter in a large sauce pan. Heat until butter is melted and almost boiling. Chill until butter is set. Poke a hole down through the butter and drain off all the milk. Reheat the remaining butter to use.
12 fresh asparagus spears, trimmed
In a large skillet (with a lid) place a ½ inch of water, ½ tsp. salt and bring to a boil. Place asparagus in water cover with lid and set a timer for 4-5 minutes or until tender crisp. Remove from water with tongs and place on plate.