Turkey Eggs Benedict

• 1 (1 1/4 ounce) envelope hollandaise sauce, blend
• 2 tablespoons butter
• 1/2 cup water
• 1 teaspoon white vinegar
• 2 eggs
• 2 slices deli turkey
• 1 English muffin, split and toasted
• 4 bacon, strips
• 4 asparagus spears, cooked and drained

1. Prepare hollandaise sauce with butter, and water according to package directionsw.
2. Place 2-3 inches of water in a large skillet, saucepan, or omelet pan with high sides, and add vinegar.
3. Bring to a boil, reduce heat, and simmer gently.
4. Break eggs, one at a time, into a custard cup, or saucer, holding the cup close to the suface of the water, slip each egg into water.
5. Cook uncovered until whites are completely set and yolks begin to thicken(but not hard) about 4 minutes.
6. Place a slice of turkey on each muffin half.
7. Witha slotted spoon, lift each each eggout of water, and place over turkey.
8. Top with bacon, asparagus, and hollandaise sauce.

hollandaise sauce, butter, water, white vinegar, eggs, deli turkey, bacon

Taken from www.food.com/recipe/turkey-eggs-benedict-456952 (may not work)