Heat medium sauce pan on medium until hot, add beef Brisket and broth, bring to a boil. Add asparagus on top of beef to steam; then cook, covered 5 to 12 minutes until beef is hot and asparagus is cooked, stirring occasionally.
Cooking Tip: You may substitute 1 large tomato, sliced thin, or 3 cup cooked spinach for asparagus.
Add 2 to 3 inches of water to large skillet with deep sides; bring to a boil. Reduce heat to low simmer so small bubbles are just releasing from the bottom of the pan. Crack each egg into small cup, slowly lower into simmering water, gently releasing egg into water. Cook 5 to 7 minutes or until yolk is opaque or desired doneness is reached. Remove each egg with slotted spoon.
Warm hollandaise sauce in small sauce pan on low heat until hot.
Cooking Tip: You may adjust hollandaise with small amounts of fresh lemon juice and salt, as desired.
Top each muffin half with brisket. Top brisket with 3 asparagus spears, 1 egg and 2 teaspoons of hollandaise sauce. Garnish with paprika, avocado slices and hot sauce, as desired.
Nutrition information per serving: 362 Calories; 201.6 Calories from fat; 22.4g Total Fat (8.7 g Saturated Fat; 0.7 g Trans Fat; 1.8 g Polyunsaturated Fat; 8.8 g Monounsaturated Fat;) 266 mg Cholesterol; 653 mg Sodium; 17 g Total Carbohydrate; 1.6 g Dietary Fiber; 24 g Protein; 4.2 mg Iron; 225 mg Potassium; 0.4 mg NE Niacin; 0.2 mg Vitamin B6; 0.5 mcg Vitamin B12; 1.1 mg Zinc; 18.5 mcg Selenium; 159 mg Choline.
This recipe is an excellent source of Protein, Iron, Vitamin B12, Selenium, and Choline; and a good source of Vitamin B6, and Zinc.
Filed Under:Breakfast & Brunch