1. Prepare hollandaise according to package directions or recipe and hold warm until needed. Fill saucepot 2/3 with water and bring to boil over high heat. Add asparagus and cook for 2-4 minutes or until tender-crisp when pierced with fork. Remove from water and hold warm. In nonstick skillet over medium-high heat, cook ham slices until warmed and lightly browned, about 30 seconds per side, and hold warm.
2. In same saucepot, heat 1 ½ to 2 quarts water and lemon juice over medium-high heat until simmering. In two batches, crack eggs into small cups and slowly add eggs individually to pot and simmer for 4-5 minutes or until whites are just set for a runny yolk, a little longer for a firmer yolk. Remove eggs from water with slotted spoon, draining on paper towels, and hold warm.
3. Lay out warm toasted English muffins, topping each with sliced ham, asparagus and poached eggs. Spoon about 2 tablespoons hollandaise over each and sprinkle with paprika and fresh chives and serve warm.
• Don’t always settle for the same Benedict breakfast. Add some variety and try using lightly cooked greens such as Swiss chard, baby kale or spinach!
Quick and Easy Blender Hollandaise
1 ½ sticks unsalted butter, cubed
2 large egg yolks
½ lemon, juiced
¼ teaspoon salt
Pinch of cayenne pepper
1. Melt butter in microwave-safe bowl or measuring cup in 30-second intervals until butter has just melted completely. In blender, add egg yolks, lemon juice, salt and paprika and pulse to combine. Set blender to low speed and add melted butter in a slow, thin stream until incorporated and a smooth pale yellow consistency is achieved. If using salted butter, simply omit any added salt. Prepared hollandaise can be transferred to a bowl and kept warm for up to an hour over a bowl of hot water.
Possible pairings could include:
• Fruit Salad
• Arugula & Blood Orange Salad Mixed Berry and Banana Fruit Salad
• Mixed Green Salad
• Spinach Salad with Beets and Walnuts
• Shakin' Hash Browns