1 teaspoon white vinegar
8 large eggs
4 tablespoons butter, softened
4 English muffins, split
16 thin slices Keystone Farms Cheese Spinach and Artichoke Jack (8 ounces)
8 slices Canadian bacon
16 fresh asparagus spears, trimmed and blanched
4 large egg yolks
1 1/2 tablespoons lemon juice
1 tablespoon water
12 tablespoons cold butter, cubed
3 ounces Keystone Farms Cheese Spinach and Artichoke Jack, finely shredded (3/4 cup)
Salt to taste
1/4 cup snipped fresh chives
1 Fill a large saucepan or deep skillet half full of water. Stir in white vinegar. Bring to a boil over medium-high heat. Reduce heat to a gentle simmer. Break eggs, one at a time, into a measuring or custard cup. Carefully slip the egg into the water mixture. Simmer four eggs, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken. Remove eggs to a paper towel-lined plate with a slotted spoon. Repeat step with remaining eggs.
2 Spread butter on muffin halves; place cut side up on an ungreased 15 x 10-inch baking pan. Broil 4-6 inches from the heat for 1-2 minutes or until muffins are lightly toasted.
3 Heat oven to 325°F.
4 Transfer muffins to a greased 13 x 9-inch baking dish. Layer each with a slice of Spinach and Artichoke Jack, Canadian bacon, two asparagus spears and remaining Spinach and Artichoke Jack. Top each with a poached egg. Cover tightly with aluminum foil. Bake for 8-10 minutes or until cheese is melted.
1 Whisk the egg yolks, lemon juice and water in a small, heavy saucepan. Add 6 tablespoons cold butter. Cook over very low heat until butter is melted, whisking constantly. Add remaining cold butter. Continue whisking until butter is melted and sauce is slightly thickened. Remove from the heat. Gradually whisk in Spinach and Artichoke Jack until smooth. Season with salt to taste.
2 Spoon sauce over muffins. Sprinkle with chives. Serve immediately.