Ingredients

• 1 Millgate Farm Berkshire Center-cut Ham Slice
• 4 English Muffins
• 4 Fresh Eggs
• 1 lb Asparagus
• 4 C + ¼ C Water
• 4 tbsp Salt, kosher

Hollandaise (optional)

• 3 large Fresh egg yolks
• 1 ½-2 tsp Fresh lemon juice
• pinch Ground black pepper
• ½ tsp Salt
• ½ C (1 stick) Butter

Directions

1. Prepare the asparagus: hold each end of the stalk and bend until it breaks. This removes the woody, fibrous end of the stalk (1-2 inches usually). Discard or save the bases for slicing into salads. If it is late in the season or not in-season locally (asparagus is a spring vegetable) soak in 4 cups of water and 1/4 cup sugar for 2 hrs.

2. Thaw the ham slice and remove from packaging. Using a round cookie cutter that is approximately the size of your english muffins cut 2 circles by twisting the cutter. With your knife parallel to the cutting board cut each of these circle in half horizontally. This should give you 4 circles, each about 1/4 inch thick. (alternatively you can just cut squares if you don’t have a cookie cutter.) Save the rest of the ham slice to cut into cubes for split pea soup or a ham and cheese plate.

3. In a large fry pan bring 4 cups of water and the 4 tablespoons of salt to a simmer. Add the asparagus and cook for 5 minutes or until easily pierced with a fork. Remove and sprinkle with a little ground black pepper.

4. Use a fork to split the english muffins in half. Toast until golden brown.

5. Heat a large fry pan over medium-high heat. Fry the ham slices for 1-2 minutes on each side. Remove and set aside.

6. Add 1-2 tbsp olive oil or butter to pan. Crack 4 eggs into the pan without breaking the yolks and add 1/4 cup water and cover with lid. Cook for 3-5 minutes or until white over yolk just turns opaque but the yolk is still runny. (for a more refined presentation cook the eggs in the cookie cutter you used for the ham, or tuna cans with the tops and bottoms removed.)

7. Lay the bottom of the english muffin on a plate, top with asparagus, ham slice, and fried egg on top.

Hollandaise (optional)

1. Heat butter until bubbling

2. In a blender: blend the egg yolks, lemon juice, salt and pepper on high for 3 seconds; with the blender still running, pour in the butter in a steady stream. By the time all the butter is poured in – about 30 seconds – the sauce should be finished. If not, blend on high about 5 seconds longer. If the sauce is too thick, add a few drops of warm water.

3. Spoon over top of fried egg.

Enjoy!