First, fry your bacon and let cool a bit. Roughly chop and set aside.

Then prepare your grilled asparagus. I used a grill pan on the stove, but you could also grill outdoors. Heat pan to medium high. Place asparagus on pan and drizzle with olive oil. Stir a bit to coat, then sprinkle with salt and pepper. Grill for a few minutes, until you see some charred marks on the asparagus. Then flip and grill a few minutes longer, until asparagus is tender and has some char marks. Remove to a plate to cool.

Set your English muffin halves by the toaster, ready to be toasted.

Chop the parsley or chives and set aside.

Check out this video if you’re unsure of creating the hollandaise in a blender – it should set your mind at ease. Fill a blender with hot water and set aside while you gather your hollandaise ingredients. Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well. Put egg yolks and lemon juice in the blender and cover. Blend to combine. Working quickly and with blender running, remove lid insert (use a towel to help shield your hand and the insert opening) and slowly pour hot butter into blender in a thin stream of droplets. Blend until a creamy sauce forms, about one minute. Add the barbeque sauce, mustard, cumin, and ancho chili powder. Blend just to combine. Season to taste with salt and pepper.

Fill a medium size saucepan with about 2″ of water and bring to a boil over high heat. Add the salt and turn heat down to medium. You want your water to be barely simmering, with very small bubbles barely rising to the surface. Crack an egg into a small dish and slide it gently into the water. Quickly do the same with a second egg. Set your timer for 3 minutes for a runny center or 4 minutes for a bit firmer set.

While the eggs are cooking, you’ll want to pop 2 English muffin halves into the toaster. Butter when toasted, place on a plate, and then top with 4 grilled spears of asparagus each.

When the timer goes off for your eggs, use a slotted spoon to scoop the first egg out of the water. Tilt the spoon to drain any water off the egg. Place egg on top of the asparagus and repeat with the second egg. Top eggs with BBQ Hollandaise, chopped bacon, chopped parsley, and a sprinkle of barbeque seasoning. Finish with kosher salt and freshly ground black pepper, to taste. Serve immediately.

Prepare additional eggs and English muffins.