Ingredients

• 1  (56 g) Package dry hollandaise sauce mix
•  24-30 Asparagus spears
• 6  Eggs
• 1 tbsp (15 mL) White vinegar
• 6  Slices Dempsters® WholeGrains™ Canadian Century Grains Bread, 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