Brunswick® Sunrise Benedict
Hold the bacon! A pleasant change for breakfast or brunch.
Ingredients
- 2 cans BRUNSWICK® SEAFOOD SNACKS, Golden Smoked, drained
- 4 English muffins halves
- 1 tbsp Butter or Margarine
- 3 Eggs
- 2 Egg whites
- 2 tbsp Milk
- Pinch Salt and Black pepper
- 4 Asparagus spears, canned or fresh steamed
Quick Hollandaise Sauce
- 1 cup Mayonnaise
- 2 Egg yolks (use whites in scrambled eggs)
- 2 tbsp Milk
- 2 tbsp Lemon juice
- 1/2 tsp Dry mustard Salt to taste
Directions
- Toast and lightly butter muffin halves. Keep warm.
- Whisk together eggs, milk, salt and pepper.
- Heat remaining butter in large skillet. Add egg mixture to the skillet and cook while stirring, until eggs are set.
- Arrange BRUNSWICK® SEAFOOD SNACKS on each muffin half and top with 1/4 of the cooked eggs and asparagus spear. Spoon Quick Hollandaise Sauce (recipe below) over each portion.
- Serve immediately.
Quick Hollandaise Sauce
- Whisk all ingredients together in small saucepan.
- Simmer over medium low heat until sauce bubbles; whisk often.
- Use immediately. Refrigerate unused portions.
Alternate serving suggestion: Also great with poached eggs.
Tip: Also great with poached eggs.