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Provide For Poached Egg.
You need to prepare Egg.
Use Vinegar.
Use Water.
You need For Hollandaise Sauce.
Use Unsalted Butter.
You need Egg Yolks.
You need Lemon Juice.
Prepare Mustard.
Provide Other Ingredients.
You need Bacon.
You need Cherry Tomatoes.
Prepare Asparagus.
You need Chives or Leeks.
Use Salt.
Provide Black pepper powder.

Melt butter in a saucepan and keep aside..
Add egg yolks in a bowl and place over a double boiler..
Add 1 tablespoon of lemon juice and 1 teaspoon of mustard. Whisk together well..
Add butter slowly in egg yolk mixture mixing continuously after each addition..
Once the butter is incorporated the sauce should have smooth thickened consistency without any lumps. Keep aside..
Fill a saucepan with about 3 inches of water. Add a tbsp of vinegar. Heat until water sinners gently..
Break cold egg in a small bowl. Make a whirlpool in simmering water with spoon or wire whisker..
Gently slip egg into water make sure the yolk should not break. Cook for 3 minutes, keeping in mind that yolks should be runny. Remove the egg with slotted spoon and place in strainer so that water get drained..
In a large skillet or griller pan over medium high heat, melt butter. Add canadian bacon and cook for 2 minutes on both sides or until brown..
Blanch Asparagus and keep aside.
Sauté cherry tomatoes and keep aside.
Toast english muffin..
Assembly.
Place muffin in the centre of plate. Place cooked bacon on top of english muffin and top with poached egg..
Spoon hollandaise sauce over eggs and pour some sauce on plate. Sprinkle with chives and blanched asparagus. Arrange cherry tomatoes in a plate..
Season with salt and pepper..
Serve hot..

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