Boutique Markets is a national boutique shopping event showcasing high quality handmade and limited edition goods by some of the best local talent in art, craft and design. Boutique Markets are held in Brisbane, Melbourne and Sydney, Adelaide, Canberra, Perth and Hobart, Geelong, Toowoomba, Launceston and Townsville.
Preheat the oven to 150 degrees . Fill a large, deep pan with enough salted water to reach a depth of 2-3cm and bring to a boil. Add the asparagus and cook until crisp-tender, 3 to 4 minutes; drain. Reserve the pan.
Heat the reserved pan over medium heat. Add the bacon and cook, turning, until browned, about 3 minutes. Transfer the bacon and the asparagus to an ovenproof dish and place in the oven to keep warm; reserve the pan.
In a small saucepan, melt the butter over medium heat. Add the flour and cook, stirring, for 1 minute. Slowly whisk in the chicken broth/stock and bring to a boil. Cook, whisking, for 1 minute. Remove from the heat, then whisk in the 2 egg yolks, 1 at a time. Stir in the lemon juice and season with salt and pepper. Strain the sauce into a bowl.
Fill the reserved pan with enough water to reach a depth of 2-3cm and bring to a boil. Crack the 4 whole eggs into the pan and poach for 2 minutes for soft-set.
Place an English muffin half on each of 4 plates. Divide the bacon among the muffins and top each with asparagus, a poached egg and some sauce. Season with pepper.