Directions

• Prepare the hollandaise sauce with butter and water according to
• package directions.
• Place 2-3 in. of water in a large skillet, saucepan, or omelet pan
• with high sides; add vinegar. Bring to a boil; reduce heat and
• simmer gently. Break cold eggs, one at a time, into a custard cup or
• saucer; holding the cup close to the surface of the water, slip each
• egg into water. Cook, uncovered, until whites are completely set and
• yolks begin to thicken (but are not hard), about 4 minutes. With a
• slotted spoon, lift each egg out of the water
• Place a slice of turkey on each muffin half. With a slotted spoon,
• lift each egg out of the water; place over turkey. Top with bacon,
• asparagus and Hollandaise sauce. Editor's Note: This recipe was
• tested with McCormick's Hollandaise Sauce Blend (1.25-ounce