What You Need:

  • 8 English Muffins (also good with Sourdough Bread)
  • 1-12oz Bag John Soules Foods Beef Steak, Frozen
  • 1 Bundle of Asparagus
  • 1/3 Cup Lemon Olive Oil
  • 1 tsp Salt
  • ½ tsp Lemon Pepper
  • 1 Dozen Eggs
  • 2 Tbsp Rice Vinegar
  • 1 Lemon
  • 2 Tbsp Lemon Juice
  • 1 Stick of Unsalted Butter
  • Salt
  • Pepper
  • 1 Habanero Pepper
  • 4 Tbsp Italian Parsley, chopped

Let’s Make It!

Begin to boil water for your poached eggs. Add rice (or white) vinegar to the water, it will help your egg whites keep together.

Rise the Asparagus and cut off the bottom 1/3, the remaining tops should be a little longer than the English muffins.

Make the marinade in a bowl with Lemon Olive Oil, Salt, and Lemon Pepper. Coat & massage the asparagus tops, set aside. Bring skillet to Med/High heat, add asparagus tops and begin to simmer.

To make the Hollandaise sauce, gently melt one stick of unsalted butter in a saucepan. Whisk together until velvety and double in volume, 4 egg yolks and lemon juice.

Transfer egg mix to a double boiler or a saucepan over a second saucepan with water to steam, making sure the water itself does NOT touch the bottom of the saucepan on top. Barely simmering water is best.

Begin to stir egg mix in the double boiler. Continue to constantly whisk semi-rapidly. Do NOT let the eggs get too hot or you’ll get scrambled eggs!

Slowly drizzle in the melted butter, whisking, until the sauce is thick, velvety, and double in volume. It should look glossy. Remove from the heat.

Add frozen John Soules Foods Beef Steak to the asparagus, place a lid over it to steam the steak warm.

Back to the Hollandaise sauce, with a microplane, zest in your Habanero. One half to whole pepper depending upon preference. (I zest it down to the top and bigger bits of skin, about ¾ of a pepper). Add a pinch of salt.

Stir and set aside, if it cools down too much, you can “reactivate it” with stirring in a touch of hot water.

Prepare the poached eggs. Swirl your boiling water, and crack your eggs nice and low, right into the vortex, this will help keep them from spreading out too much.

Boil 3 minutes for slightly liquid yolks. Less 30 seconds for more liquidy yolks or plus 30 seconds for soft boiled. With a slotted ladle remove your poached eggs onto a plate with paper towels to dry.

Lightly butter and toast the English muffins.

Layer ingredients on a serving plate. English muffin, asparagus tops, beef, poached egg, drizzle Hollandaise sauce, and sprinkle a touch of chopped parsley on top.

Mmmmmm…. Mimosa time!