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Preheat oven to 400
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In a bowl, toss together asparagus, olive oil, garlic powder, salt and pepper, transfer to a parchment paper lined baking sheet, and roast for 5-7 minutes (depending on size - mine were skinny), set aside
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Change oven setting to broil
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Arrange baguette slices on another parchment lined baking sheet and broil 5 minutes, or until toasted
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In a blender,combine egg yolks, lemon juice, and sage then blend a couple of seconds to combine
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Melt butter in microwave or on the stove in a pan
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With the blender running, slowly stream butter into the egg yolks and blend until combined and kind of fluffy
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Bring a small saucepan of water to a simmer
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Crack an egg into a small container
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Slowly dip the container with the egg into the water and let the water go into the container with the egg for a couple of seconds then slowly let the egg slide out into the water
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Let the egg cook about 2 minutes in the simmering water
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Remove egg with a slotted spoon and drain with the egg still in the spoon onto a paper towel lined plate
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Repeat with remaining eggs
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To assemble, start with the toast, add one slice of bacon, 2-3 asparagus pieces, carefully top with poached egg, spoon a generous amount of hollandaise sauce over the whole thing, garnish with parsley, if using
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Serve immediately