Alfredo Eggs Benedict

• 320 ml (1¼ cups) Alfredo sauce
• 4 English muffins
• 8 eggs
• 175 g (1 ½ cup) thinly sliced ham
• 30 ml (2 tbsp) Dijon mustard
• About a dozen asparagus, cut into pieces
• 10 ml (2 tsp) white vinegar
• 30 ml (2 tbsp) olive oil
• Salt and pepper

Sautéed Potatoes:

• 4 medium yellow potatoes (900 g or 6 cups), diced
• 2 green onions, sliced
• 125 ml (1/2 cup) vegetable oil
• Salt and pepper

1. Pour the Alfredo sauce into a saucepan and heat over low heat, stirring regularly. Allow the sauce to gently reduce.
2. In a large nonstick skillet, heat the vegetable oil. Add the potatoes and sauté over medium-high heat until golden and crispy, about 12 to 15 minutes, stirring regularly. Season with salt and pepper, and stir in the sliced green onions at the end of cooking. Transfer the potatoes to paper towels and keep warm.
3. Quickly sauté the asparagus in a drizzle of olive oil for about 1 to 2 minutes. Season with salt and pepper. Set aside.
4. Fill a saucepan with water and add the white vinegar. Bring to a simmer and poach the eggs for about 2 minutes. Carefully remove the eggs from the water with a slotted spoon. Place the eggs on a plate and set aside.
5. Split the English muffins in half and toast.
6. On each muffin half, spread a little Dijon mustard, add a slice of ham, a few asparagus pieces, then a poached egg. Generously spoon hot Alfredo sauce over the top. Season with pepper to taste. Serve with the sautéed potatoes.