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Heat oil in large nonstick skillet over medium-high heat.
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Add mushrooms; cook, stirring frequently, for 5 to 6 minutes or until mushrooms release liquid.
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Add asparagus; cook, stirring frequently, for 4 to 5 minutes, or until tender-crisp. Remove from heat. Set aside.
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Place water in medium saucepan and bring to a boil over medium-high heat. Add lemon juice; reduce heat to maintain a gentle boil.
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Break two eggs into a small bowl. Hold bowl close to the water’s surface and slip the eggs, one by one, into the water. Cook until whites are completely set and yolks begin to thicken, about 5 minutes. Gently lift eggs out of water; keep warm. Repeat, cooking two eggs at a time.
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Place English muffins on a serving plate. Evenly top each muffin half with mushroom mixture, an egg, and Hollandaise Sauce. Garnish with parsley if desired; serve immediately.