Directions for the Hollandaise Sauce

1. In a glass bowl (heatproof) or metal bowl whisk the egg yolk, lemon juice, Worcestershire sauce, and water together until foamy.
2. Bring a pot of water to a boil, and place the bowl on top of the pot and bring the mixture to a warm temperature.
3. Whisk in the melted butter. Keep whisking until the sauce thickens.
4. Remove from heat and set aside.

Directions for Poached Eggs

1. Boil a pot of water with 3 Tbsp of vinegar.
2. Break each egg into a separate bowl.
3. Once the water boils, pour an egg into the water. Use a slotted spoon to gently move the egg whites over the yolk.
4. If you want a runny yolk, cook for 1-2 mins. If you want a harder yolk, cook for 3-4 mins. When the time is up, remove from the water with a slotted spoon and place on a paper towel to dry. Repeat for second egg.

To Plate:

1. Split the English muffin in half, toast it.
2. Cook the asparagus any way you prefer. I pan grilled mine before I poached the eggs or made the hollandaise sauce.
3. Construct your glorious brunch!