Eggs Florentine with Summer Vegetables

Peel the tough skin of the Asparagus (1 bunch) and cut lengthways into long, thick ribbons.

Place the asparagus into a heatproof bowl and cover with a piece of water-soaked kitchen towel. Put into the microwave for 2 minutes 30 seconds using heat function on P10 (or at 1000W) until steamed.

Place the Fresh Spinach (8 oz) into a heatproof bowl and cover with a piece of water-soaked kitchen towel. Put into the microwave for 1 minute 30 seconds using heat function on P10 (or at 1000W) until steamed.

Melt Unsalted Butter (1/2 cup) in the microwave in 20-second increments for a total of 40 seconds using heat function on P10 (or at 1000W).

Whisk the Eggland's Best Classic Eggs (4), Lemon (1/2), and Salt (to taste) together in a heatproof bowl. Slowly stream in the hot butter whilst whisking until the sauce is combined.

Add the hollandaise sauce back into the microwave in 20-second increments for a total of 40 seconds using heat function on P8 (or at 800W) until thickened, whisk and mix well after each session.

Add 1/2 cup of Water (2 cups) into a heatproof mug and crack a fresh Eggland's Best Classic Eggs (4) into the water. Ensure that the egg is fully covered and be sure to prick the yolk with a fork before covering with microwave-safe wrap.

Cook the eggs in the microwave in 30-second increments using heat function on P10 (or at 1000W) until the eggs are cooked to the desired doneness. (For a runny yolk, cook for a total of 1 minute. For a solid yolk, cook for a total of 1 minute 30 seconds).

Place the English Muffins (4) cut side up on a wire rack, cook for 4 minutes using Grill function (or at 1100W) on high heat.

Serve by covering each toasted muffin with summer vegetables and a poached egg. Top with warm hollandaise sauce and Paprika (to taste). Cooking results may vary depending on microwave oven use.