Directions

• Place asparagus in a steamer basket. Place in a large saucepan over 1
• in. of water; bring to a boil. Cover and steam for 3-4 minutes or
• until crisp-tender. Set aside.
• Prepare hollandaise sauce according to package directions. Meanwhile,
• in a large skillet, bring 2-3 in. water to a boil. Reduce heat;
• simmer gently. Break cold eggs, one at a time, into a custard cup or
• saucer. Holding the dish close to the surface of the water, slip the
• eggs, one at a time, into the water.
• 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.
• To assemble, place 4 pieces of asparagus on each muffin half; top
• with a poached egg; sprinkle with cheese. Top each with about 3
• tablespoons hollandaise sauce; garnish with paprika. Serve
• immediately. Yield: 6 servings.