Eggs Benedict With Asparagus and Crab

Ingredients

• 1/4 cup parsley
• 1/4 cup vegetable oil
• 1 teaspoon vinegar
• 4 eggs
• 4 slices Canadian bacon, thin slices, cooked
• 2 English muffins
• 4 whole crab claws
• steamed asparagus

Hollandaise sauce

• 3 egg yolks
• 1 tablespoon hot water
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• salt and pepper

Directions

1. 1

   Steam asparagus till tender with 1 teaspoon of vinegar.

2. 2

   Steam crab till fully cooked.

3. 3

   Poach eggs with parsley.

4. 4

   Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.