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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Glenda Campbell, Kodak, Tennessee Ingredients:
1/2 envelope hollandaise sauce mix |
2 tablespoons butter |
1/2 cup water |
1 teaspoon white vinegar |
2 eggs |
2 slices deli turkey |
1 english muffin, split and toasted |
4 bacon strips, cooked |
4 asparagus spears, cooked and drained |
Directions:
1. Prepare the hollandaise sauce with butter and water according to package directions.
2. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
3. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
4. Place a slice of turkey on each muffin half. With a slotted spoon, lift each egg out of the water; place over turkey. Top with bacon, asparagus and Hollandaise sauce. Yield: 2 servings.
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