I truly LOVE eggs benedict. It is an amazing breakfast and is incredibly simple to make!
Here’s what you’ll need:
Packet of hollandaise sauce
Start by cooking your asparagus until tender. While the asparagus is cooking, toast your english muffins and make your hollandaise sauce using the directions on the back of the packet.
You can poach or fry your eggs…poached eggs definitely turn out prettier! =) (I usually just fry my eggs because it take MUCH less time! But in case you’re more patient than I am, I’m adding the directions for egg poaching.)
To poach eggs: Fill a large frying pan with 3 inches of water. Bring water to a gentle simmer, then add 1 teaspoon of white vinegar. Carefully break your eggs into the simmering water and cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon.
While your eggs are cooking warm the ham over medium heat.
Spread your toasted english muffins with butter and top each one with a slice of ham, followed by one egg, and several pieces of asparagus. Drizzle with hollandaise sauce and serve immediately. Enjoy!