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Eggs Benedict with Turkey and Asparagus

Ingredients:

• Hollandaise Sauce

  • 3 egg yolks
  • 1 tbsp margarine
  • 1 tbsp "I cant believe it's not butter"
  • 1.5 tsp lemon juice
  • Salt and pepper
  • Dash of paprika

• Eggs Benedict

  • 8 slices of turkey
  • Asparagus, cut
  • Tomato slices
  • 4 english muffins, split
  • 2 tbsp white vinegar
  • 8 eggs
  • Salt and pepper to taste
  • Hollandaise sauce, recipe above
  • Fresh chopped parsley for garnish
  • Dash of paprika over eggs

Directions:

• Hollandaise Sauce

  1. Vigorously wisk the egg yolks and lemon, salt, pepper, paprika in a stainless steel bowl.
  2. Place bowl in a sauce pan with simmering water. The bowl should not touch the bottom of the pan (or use a double boiler).
  3. Melt butter and butter substitute into a pan. Pour and wisk butter into egg mixture. Continue to wisk till it thickens and get warm.

• Eggs Benedict

  1. Fill a 10-inch nonstick skillet half full of water.
  2. Add white vinegar to the cooking water. This will make the egg white cook faster so it doe not spread. Bring to a slow boil.
  3. Gently break 1 of the eggs into the water, taking care not to break the yolk. Repeat with remaining eggs.
  4. Reduce the heat to a gentle simmer. Cook 3.5 minutes until the egg white is set and yolk remains soft.
  5. Remove with a slotted spoon, allowing the egg to drain.
  6. Grill leftover turkey, asparagus and tomatoe slices. Assemble toasted english muffin, then asparagus, turkey, tomato slice, and poached egg. Add a teaspoon of hollandaise sauce.