Asparagus and Chive Eggs Benedict

Directions

Poached Eggs 

1. Crack 4 eggs into separate ramekins and set aside.
2. Fill a medium size pot ¾ full with water. Add vinegar and salt to water and simmer over medium heat (do not boil).
3. Swirl water in pot and carefully add eggs one at a time.
4. Turn heat off and cover for 4 minutes for soft, 5 minutes for medium and 6 minutes for hard (no peaking).

Hollandaise Sauce 

1. In a heat proof bowl whisk 4 egg yolks vigorously until double in volume.
2. Slowly drizzle in lemon juice while continuing to whisk.
3. Place bowl on a pot of water over medium heat (bain-marie) and continue to whisk vigorously.
4. In a slow and steady stream, pour melted butter into egg yolk mixture while continuing to whisk.
5. Whisk until mixture doubles in volume and begins to thicken.
6. Remove from bain-marie and add seasoning. 

Assembly 

1. Split Kinnikinnick Traditional English Muffins in half and brush with optional melted butter. Brown in skillet until crisp and golden.
2. Remove from skillet and plate. 
3. Brush crumb side of toasted Traditional English Muffin with a thin layer of Hollandaise Sauce. 
4. Top with blanched asparagus tips, poached egg and additional Hollandaise Sauce.
5. Garnish with optional fresh chives and serve immediately.

Yields 4 Eggs Benedict