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Eggs Benedict

Tomato and asparagus dress up this traditional egg dish and make it seem special. “My family loves this version of Eggs Benedict,” confirms Marla Clark from Moriarty, Mew Mexico. “Gouda cheese gives it an awesome smoky flavor.”

4 ServingsPrep/Total Time: 30 min.

Ingredients

8 fresh asparagus spears, trimmed and halved
4 eggs
3-1/2 teaspoons butter
1-1/2 teaspoons all-purpose flour
1/2 cup milk
2 ounces smoked Gouda cheese, shredded
2 English muffins, split and toasted
4 slices tomato
4 slices Canadian bacon
1/8 teaspoon pepper

Directions

Place asparagus in a steamer basket; place in a large saucepan over 1
in. of water. Bring to a boil; cover and steam for 3-5 minutes or
until crisp-tender.
In a large skillet, bring 2-3 in. of water to a boil. Reduce heat;
simmer gently. Break cold eggs, one at a time, into a custard cup.
Holding the cup close to the surface of the water, slip eggs into
simmering water. Cook, uncovered, for 3-5 minutes or until whites
are completely set and yolks begin to thicken.
Meanwhile, in a large saucepan, melt butter. Stir in flour until
smooth; gradually add milk. Bring to a boil; cook and stir for 1-2
minutes or until thickened. Remove from the heat; stir in cheese
until melted.
With a slotted spoon, lift poached eggs out of water. On each muffin

2 of 2

Eggs Benedict (continued)

Directions (continued)

half, place a slice of tomato, a slice of Canadian bacon, a poached
egg and four pieces of asparagus. Top each with about 3 tablespoons
cheese sauce. Sprinkle with pepper. Serve immediately. Yield: 4
servings.

Nutrition Facts: 1 serving equals 277 calories, 15 g fat (7 g saturated fat), 246 mg cholesterol, 537 mg sodium, 19 g carbohydrate, 1 g fiber, 17 g protein.