Open-Faced Eggs Benedict

INGREDIENTS

• 2 egg yolks
• Juice of 1/2 lemon
• 1/2 cup clarified butter*
• Pinch of salt
• 4 thin slices Canadian bacon
• 2 sourdough English muffins, split

• 1 Tbsp. butter, melted
• 2 slices Sargento® Deli Style Sliced Baby Swiss Cheese
• 2 eggs, poached*
• 4 spears asparagus, blanched
• Dash paprika

DIRECTIONS

• 1

  Preheat panini grill to high.

• 2

  Prepare Hollandaise sauce: In the top of a double boiler, whisk eggs. Gradually whisk in lemon juice. Place over simmering water (do not let boil). Add butter, 2 tablespoons at a time, whisking until smooth. Add salt and cook, whisking constantly, until thickened, about 5 minutes.

• 3

  Arrange bacon on bottom grill plate; close the top plate and cook until heated, 1-2 minutes. Remove and set aside. Wipe grill plates clean.

• 4

  Place muffins on a work surface and brush both the cut and crust sides with butter. Place in grill; close the top plate and cook until golden brown, 3 to 4 minutes. Remove from grill and place bottom halves on two plates. Layer each with bacon, cheese, egg and asparagus. Drizzle with Hollandaise and sprinkle with paprika. Serve with top halves immediately.

Tiffany collins
Breakfast
Lunch
Classic
Swiss