Prepare the hollandaise sauce with butter and water according to package directions.
Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.
Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes.
Place a slice of turkey on each muffin half. With a slotted spoon, lift each egg out of the water; place over turkey. Top with bacon, asparagus and Hollandaise sauce.
Editor's Note: This recipe was tested with McCormick's Hollandaise Sauce Blend (1.25-ounce envelope).