Cooking Instructions
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Step 1
Separate 2
Eggs (2)
placing egg yokes in a large measuring bowl.
Step 2
Add juice from
Lemon (1)
and
Water (10 mL)
.
Step 3
Whisk together well. Add a pinch of
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 4
Place the egg yolk mixture in a double boiler, or a pan or bowl that has been placed over a larger pan of hot water. Turn the burner to medium-high and heat.
Step 5
Add 3 tablespoons of
Butter (45 g)
and stir until butter melts.
Step 6
Add 3 more tablespoons of
Butter (45 g)
.
Step 7
Stir constantly until the mixture begins to thicken. If you cook this on too high of heat, your eggs will begin to curdle or scramble, so be sure to keep the water slightly under a boil, and stir continuously.
Step 8
Once the sauce thickens, remove the pan of water from the burner. Allow the sauce to remain over the hot water to keep it hot; stirring occasionally, until you are ready to use it.
Step 9
Clean
Asparagus (1 bunch)
and snap off woody bottom
Step 10
Place in a ridged grilling pan that has been sprayed with cooking spray. Drizzle with
Olive Oil (as needed)
.
Step 11
Grill for 2- 3 minutes, allowing it to crisp and brown slightly.
Step 12
Cut asparagus in half so that it will fit onto English muffin. Remove from heat and cover until needed.
Step 13
Grill
Canadian Bacon (4 slices)
. Set aside and keep warm.
Step 14
Butter
English Muffins (2)
and place on a cookie sheet.
Step 15
Broil until slightly brown.
Step 16
Poach
Eggs (4)
desired doneness.
Step 17
Place english muffins onto a plate. Layer with
Fresh Parsley (to taste)
, Canadian bacon, asparagus, eggs and Hollandaise sauce.
