Benedict Egg ingredients: English muffins2 pieces, Canadian bacon4 slices,asparagus60 grams,eggs4 pieces, cilantro, white vinegarbutter (softened),marmalade sauce ingredients:yolk3 pieces, low-fat butter (melted) 150 grams,

lemon juice1 tablespoon, 1/2 teaspoon salt, a littlepepper saucemarmalade sauce steps:1. Prepare the marmalade sauce: first heat the melted butter, use a spoon to skim off the foam and white solidified parts from the surface, purifying the butter.2. Add the yolks,marmalade juiceand salt into a mixing bowl, beat evenly and then pour in, place over double boiler, heat the water until it simmers slowly, gradually add in the melted butter, mix with the yolk until the sauce thickens.

3. Cut English muffins diagonally in half.

4. Add butter to a large non-stick skillet and melt, then add the Canadian bacon and asparagus, cook the Canadian bacon until both sides are golden brown, and cook the asparagus with salt and

pepperfor 2 minutes until tender.5. Place 2/3 water in a pot, add white vinegar, bring to a boil, then reduce heat to medium-low and simmer slowly.6. Gently crack an egg into a small bowl, carefully pour the egg into the boiling water (make one at a time).7. When the egg begins to set, remove it with a slotted spoon and place on a plate to rest.8. Place the toasted muffin in a toaster oven or in a non-stick skillet, toast.

9. Place the Canadian bacon and asparagus on top of the toasted English muffins, then add the water-poached egg, drizzle with marmalade sauce.

10. Sprinkle cilantro over, season with salt and pepper, and it's ready to eat.Black pepperSeason and cook for 2 minutes until fully cooked, then serve on a plate.

5. Pour in 2/3 water into the pot, addwhite vinegar, bring to a boil, then reduce heat to medium-low and let it simmer slowly.Transfer eggs into a small bowl, pour them into the water gradually (one at a time)

6. When the egg begins to set, remove and place on a plate for later use

7. Place the pancake in a toaster or pan-fry it.First, place the smoked pork and asparagus on the toasted pancake, then add the poached egg, followed by the hollandaise sauce on top.Sprinkle with chopped cilantro, season with salt and black pepper before serving.