Recipes Archive - Brunswick® Seafood

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.

Toast and lightly butter muffin halves. Keep warm.
Whisk together eggs, milk, salt and pepper.
Heat remaining butter in large skillet.
Add eggs 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 over each portion.
Serve immediately. Also great with poached eggs.

Brunswick^® Sunrise Benedict