Brunswick^® Sunrise Benedict

Ingredients

• 2 cans BRUNSWICK^® SEAFOOD SNACKS, any flavour, 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 for Hollandaise Sauce
  
• Whisk all ingredients together in small saucepan.
• Simmer over medium low heat until sauce bubbles; whisk often. Use immediately. Alternate serving suggestion: try it with poached eggs.

Directions

1. 1Toast and lightly butter muffin halves. Keep warm.
2. 2Whisk together eggs, milk, salt and pepper.
3. 3Heat remaining butter in large skillet.
4. 4Add eggs to the skillet and cook while stirring, until eggs are set.
5. 5Arrange BRUNSWICK^® SEAFOOD SNACKS on each muffin half and top with 1/4 of the cooked eggs and asparagus spear.
6. 6Spoon Quick Hollandaise Sauce over each portion.
7. 7Serve immediately. Also great with poached eggs.