Dempsters® 100% Wholegrains Ancient Grain with Quinoa Bread makes this family favourite a feel good option for breakfast this weekend
Ingredients
- 1 (56 g) Package dry hollandaise sauce mix
- 24-30 Asparagus spears
- 6 Eggs
- 1 tbsp (15 mL) White vinegar
- 6 Slices Dempsters® 100% Wholegrains Ancient Grain with Quinoa, toasted
- 6 Slices Swiss cheese
- 12 Slices Schneiders® Peameal Style Bacon, cooked as per package directions
- Salt and pepper
Directions
COOK hollandaise sauce according to package directions. Keep warm. BLANCH asparagus in boiling water until tender crisp about, about 2-3 minutes. Set aside. BRING a large pot of water to a boil. Lower heat to keep water just simmering. Stir in vinegar. Working one egg at a time, crack into a small cup and gently drop into the simmering water. Once all eggs have been added to the pot cook until desired doneness, about 3-4 minutes for medium poached. Remove eggs from pot with a slotted spoon. PLACE 2 slices of peameal bacon on each slice of toast, top with a slice of cheese, a layer of blanched asparagus, and a poached egg. Drizzle with desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.
Made With
