|3 stalks||green asparagus|
|1 tbsp||white wine vinegar|
|sunflower oil for frying|
|Hollandaise sauce for serving|
Chop and sauté the green asparagus, button mushrooms, and onion. Layer all ingredients on the toasted bottom half of the English muffin.
To poach the egg, bring a small pot filled with water and the added vinegar to a boil, pierce the egg, and boil for approx. 10 sec. Remove from the pot. Reduce heat, bring water down to a simmer, and crack egg into pot. Cook for approx. 3 min. Place your poached egg on top of the prepared muffin. Season with salt and pepper.