Eggs Benedict with Ham and Roasted Asparagus

Ingredients

• 2 large eggs
• 1 English muffin, split, toasted
• 4 slices baked ham
• 6 spears asparagus, roasted
• Easy Blender Hollandaise Sauce
• Fresh dill

Directions

1. Poach eggs to desired doneness in egg cooker.
2. Place English muffins, split-side up on a plate.
3. Top each muffin with 2 slices of ham, 3 spears of asparagus trimmed to fit muffins and 1 poached egg.
4. Drizzle with Easy Blender Hollandaise Sauce.
5. Garnish with fresh dill.

Serves: 1-2