Ingredients:
4 Asparagus heads
2 pieces of thick cut bacon
5 tablespoons of butter
1 tablespoons of lemon juice
Two egg yolks
½ teaspoon cayenne pepper
Instructions:
In a small pan cook 1-2 pieces of bacon until crunchy and set pan aside (You will use it later for scallops)
In a medium saucepan, melt butter on low heat (Make sure it doesn't bubble)
While butter is melting, separate egg yolks and add to a small blender
Add lemon juice, quail egg, cayenne, and salt into blender. Blend for 30 seconds
Heat up a medium sauce pan with olive oil and add asparagus heads cook for around 7 minutes or until they turn dark green (season well with salt and pepper)
Add melted butter into the hollandaise sauce slowly (around a tablespoon at a time)
Begin heating up the pan you used for bacon on medium high heat and continue blending hollandaise sauce until it forms into a light batter-like consistency
Pat scallops dry and season well with salt then place into bacon pan let cook for 30 seconds on each side or until golden brown tops
Begin cooking eggs over easy on medium high heat with around a tablespoon of olive oil, season with salt and take out of pan when egg whites are no longer translucent
Plate and serve immediately
