Dempsters® WholeGrains™ Canadian Century Grains Bread makes this family favourite a feel good option for breakfast this weekend
|1||(56 g) Package dry hollandaise sauce mix|
|24-30 Asparagus spears|
|1 tbsp||(15 mL) White vinegar|
|6||Slices Dempsters® WholeGrains™ Canadian Century Grains Bread, toasted|
|6||Slices Swiss cheese|
|12||Slices Schneiders® Peameal Style Bacon, cooked as per package directions|
|Salt and pepper|
COOK hollandaise sauce according to package directions. Keep warm.
BLANCH asparagus in boiling water until tender crisp about, about 2-3 minutes. Set aside.
BRING a large pot of water to a boil. Lower heat to keep water just simmering. Stir in vinegar. Working one egg at a time, crack into a small cup and gently drop into the simmering water. Once all eggs have been added to the pot cook until desired doneness, about 3-4 minutes for medium poached. Remove eggs from pot with a slotted spoon.
PLACE 2 slices of peameal bacon on each slice of toast, top with a slice of cheese, a layer of blanched asparagus, and a poached egg. Drizzle with desired amount of hollandaise sauce and season with salt and pepper. Serve immediately.
For a lighter option, try this recipe with Dempster's® THINS Whole Wheat Bread instead.
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