Seafood Eggs Benedict
|Fresh asparagus spears/3 tablespoons savory butter||1 Pound|
|Canned asparagus spears||14 1⁄2 Ounce (1 Can)|
|Eggs||4 Large (Extra Large Size)|
|Frozen cooked shrimp/Crabmeat||1⁄2 Pound|
|Boiling water||2 Cup (32 tbs)|
|Hollandaise sauce||1 Cup (16 tbs) (Quick, Adjust Quantity As Needed)|
|Thin lemon slices||2 , cut into half|
|English muffin bread slices||8|
|English muffins||4 , split|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Wash fresh asparagus.
Snap off heavy woody ends; discard.
Cut into 2- to 3-inch spears.
Cook asparagus in a saucepan in a small amount of water until barely tender, 10 to 15 minutes.
If using canned asparagus, warm in a saucepan in aparagus liquid, 5 minutes.
Keep asparagus warm.
Heat shrimp in 2 cups boiling water 3 minutes.
If using crabmeat, warm in a small saucepan with 2 tablespoons water.
Keep shrimp or crabmeat warm.
Prepare Quick Hollandaise Sauce.
Keep warm in a double boiler or small saucepan over hot but not boiling water.
Toast bread slices or English muffins.
Spread with Savory Butter, butter or margarine.
Poach eggs in an egg poacher or as follows: Bring water, 1 inch deep, to a simmer with vinegar in a large skillet.
Break 1 egg into a small bowl.
Slip egg from bowl into simmering water.
Repeat with remaining eggs.
Cook over low heat until whites are firm, 3 to 5 minutes.
Do not allow water to boil.
Remove eggs with a slotted spoon.
Trim edges neatly.
For each serving, cut 2 bread slices or 1 split English muffin in half.
Arrange 4 halves on each plate in a wheel with 1 corner of each half touching.
Place asparagus spears and shrimp or crabmeat on each muffin.
Place 1 poached egg in the center of each wheel.
Spoon warm Hollandaise Sauce over eggs.
Sprinkle paprika over top.
Twist 1 half lemon slice and stand it, peel-side up, on top of each egg.