Total time: 15 mins

Ingredients:

Yield: 3 servings

• • 12 fresh asparagus spears, trimmed and cut in half
  • 1 envelope hollandaise sauce mix
  • 6 eggs
  • 3 english muffins, split and toasted
  • 1/2 cup shredded swiss cheese
  • Paprika

Directions:

1. 1. Steam asparagus in steamer basket/bag until crisp tender. Set aside.
   2. Prepare hollandaise sauce according to package directions.
   3. Meanwhile, in a large skillet, bring 2-3 inches of water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into custard cup or saucer. Holding the dish close to the surface of the water, slip the eggs, one at a time, into the water.
   4. Cook, uncovered, for 3-5 minutes or until the whites are completely set and the yolks begin to thicken. With a slotted spoon, lift each egg out of the water.
   5. To assemble, place 4 pieces of asparagus on each muffin half; top with poached egg; sprinkle with cheese.
   6. Top each with about 3 Tbsp hollandaise sauce; garnish with paprika. Serve immediately.