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Hold the bacon! A pleasant change for breakfast or brunch.


2 cans BRUNSWICK® SEAFOOD SNACKS, Golden Smoked, drained

4 English muffins halves

1 tbsp Butter or Margarine

3 Eggs

2 Egg whites

2 tbsp Milk

Pinch Salt and Black pepper

4 Asparagus spears, canned or fresh steamed

Quick Hollandaise Sauce

1 cup Mayonnaise

2 Egg yolks (use whites in scrambled eggs)

2 tbsp Milk

2 tbsp Lemon juice

1/2 tsp Dry mustard

Salt to taste


Serves 4

Preparation time: 5-10 minutes

Cook time: 20-25  minutes

Time to table: 30 minutes

Toast and lightly butter muffin halves. Keep warm.

Whisk together eggs, milk, salt and pepper.

Heat remaining butter in large skillet. Add egg mixture to the skillet and cook while stirring, until eggs are set.

Arrange BRUNSWICK®  SEAFOOD SNACKS on each muffin half and top with 1/4 of the cooked eggs and asparagus spear. Spoon Quick Hollandaise Sauce (recipe below) over each portion.

Serve immediately.

Quick Hollandaise Sauce

Whisk all ingredients together in small saucepan.

Simmer over medium low heat until sauce bubbles; whisk often.

Use immediately. Refrigerate unused portions.

Alternate serving suggestion: Also great with poached eggs.

Tip: Also great with poached eggs.

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