We cut this buttery breakfast classic down to size.
Makes: 4 servings
Prep: 10 mins
Cook: 20 mins
- 1 pound asparagus, trimmed
- 4 ounces turkey Canadian bacon
- 2 tablespoons butter
- 1 tablespoon flour
- 1/2 cup chicken broth
- 4 large eggs, plus 2 large egg yolks
- 1 tablespoon fresh lemon juice
- Salt and pepper
- 2 whole wheat English muffins, split and toasted
- Preheat the oven to 150 degrees . Fill a large, deep skillet with enough salted water to reach a depth of 1 inch and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain. Reserve the skillet.
- Heat the reserved skillet over medium heat. Add the turkey bacon and cook, turning, until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish and place in the oven to keep warm; reserve the skillet.
- In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth and bring to a boil. Cook, whisking, for 1 minute. Remove from the heat, then whisk in the 2 egg yolks, 1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
- Fill the reserved skillet with enough water to reach a depth of 1 inch and bring to a boil. Crack the 4 whole eggs into the skillet and poach for 2 minutes for soft-set.
- Place an English muffin half on each of 4 plates. Divide the bacon among the muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.
- Amount per serving: Calories: 731 Saturated Fat: 30g Dietary Fiber: 1g Carbs: 28g
- Amount per serving: Calories: 271 Saturated Fat: 6.5g Dietary Fiber: 3.5g Carbs: 19g
- We've lightened up more recipes at rachaelraymag.com/november.
- Broth, not butter, is the basis of our spin on hollandaise sauce. Use a whole wheat English muffin for more fiber and protein. Fill up on asparagus and halve the portion of poached eggs.